Choose one or several of these cabbages and go to the old gang. The fiber of Lao Bang is not delicious.
7- 10 spoon of salt per half Chinese cabbage, the amount is not very important, the waterlogging time is short with more salt, and the pickling time is long with less salt. Chinese cabbage was flooded. About two days! The curing time depends on the amount of salt and the ambient temperature. The more salt, the shorter the time. The higher the temperature, the shorter the time. Check frequently.
After being submerged like this, the central part is a little soft, but it's a little too much.
Rinse with water, and then control the water 10 minute.
To make mashed garlic, there are about two garlic in a cabbage, and more or less are the reasons for different styles.
Garlic paste and pepper
Add Chili powder, more than 5 tablespoons of a cabbage, (it doesn't matter if the rest can't be used anyway) appropriate amount of monosodium glutamate, a spoonful of sugar, about two thumb-sized Jiang Mo, and appropriate amount of salt (you can taste the flooded cabbage first, and put less salt if it tastes salty, and more salt if it tastes weak). This step is the key to determine the taste. It is said that there was a Korean professor who promised to bring spicy cabbage for his birthday, but the taste was different. You can put some fresh shrimp sauce from Korea to make it taste like seafood. You can also put fried sesame powder, fried rapeseed powder, shredded apple, shredded pear and shredded radish to form different flavors and play freely. But I often put shredded radish (the one with green top and white bottom) and 1/5 radishes in a cabbage. You can also use your imagination. Mix well, add mineral water or cold boiled water and dilute to paste, as shown in the above picture.
Evenly distributed.
Sealed in a plastic bag and fermented at 0-6 degrees. If you are greedy, you can eat it the next day, but it is best to eat it on the 20th-40th day. I guess I can't wait, even if I can't.
Korean spicy cabbage (practice)
Korean spicy cabbage is an authentic Korean flavor. This dish has the unique taste of Korean hot sauce, as well as the crispness of cabbage itself, which makes it refreshing to eat.
Raw materials:
The net weight of a Chinese cabbage is about 600 grams. Remove the old leaves on the outer layer, sprinkle salt inside and outside, and drown them for half a day. Rinse with clear water to remove the salty taste and squeeze out the water.
Pear, apple, garlic, ginger.
Making:
Ginger and garlic are cut into small pieces, and apples and pears are also cut into small pieces. And 1/3- 1/2 apples and pears can improve the "clean" spicy taste of ginger, garlic and pepper.
The amount of Chili noodles depends on how spicy you like, and also on the freshness of Chili noodles. Add an appropriate amount of cold boiled water, mix pepper noodles, salt and monosodium glutamate evenly, pour ginger, garlic, apple and pear powder into the pepper noodles, mix Chili sauce evenly, and start pickles. From the innermost layer, spread the mixed Chili sauce on the outside of the cabbage.