Homemade spicy cabbage

"A hundred dishes are not as good as cabbage"! Nowadays, it is the season when a large number of northern Chinese cabbages are on the market. They are cheap and delicious! Change the way you eat the cabbage that you can't get tired of, and marinate a can of red hot cabbage, just like a fire in winter, which is warm and delicious!

The reason why spicy cabbage is unwilling to be labeled as "Korean" is that it is not an exclusive "Korean food", but a special food of Korean nationality. Nowadays, most people call it "Korean spicy cabbage" mainly because they know it and like it through Korean dramas. In fact, even without the introduction of Korean dramas, it was originally a traditional food that every family would cook and cook in the northeast of China and even in any area where Korean compatriots live in compact communities. -agree with me, raise your hand!

my understanding is that since everyone can cook and everyone can cook, it is definitely not a difficult food to cook. There will be several kinds of special seasoning products. Fortunately, nowadays, there are abundant materials and developed logistics, and there are almost nothing that can't be bought. It should not be difficult to make them at home. -the difficulty is whether to make up your mind to start work!

Finding a reliable formula is the key to the delicious spicy cabbage! It seems that Korean compatriots also have different condiments and practices, and each family has its own characteristics in taste; On the internet, there are various formulas and practices, which are different, but they are also similar; The subtle differences in materials determine the small flavor. The process of finding the formula has become a process of understanding and experiencing by yourself.

starting from our own reality and the availability of materials, the most important thing is to experience the taste from the materials and ponder the process from the impressions. Finally, I decided to use the recipe of Sun Zhuzhu, a veteran blogger in the food blog industry-the materials are easy to get, the method is simple, and the taste is mellow! Most of the condiments are used in our daily life; Only fish sauce, Korean Chili powder and Korean shrimp sauce are unique.

among the materials I have, fish sauce and Korean Chili powder are always available, but Korean shrimp sauce is the only one lacking. According to teacher Sun Zhuzhu's suggestion, the effect of soaking small shrimp skin with light salt water is also excellent! Others are slightly modified according to my sweet taste. Friends who are interested and love to eat can give it a try. "

Materials

Ingredients

Please click to enter the picture description

1 Chinese cabbage

Accessories

1 apple

1 pear

1 white radish

1/ 2

onions

1

chives

6-7

leeks

1

seasonings

salt

appropriate amount

ginger

1

garlic

2 shrimps

. Sorting Chinese cabbage:

1. Chinese cabbage does not need to be cleaned, peel off the old leaves on the outer layer, and cut them into two or four parts longitudinally (I cut them into four parts, which is convenient to operate)

2. Uncover the Chinese cabbage leaves one by one, and sprinkle a proper amount of salt on each layer (preferably granular sea salt or coarse salt, or refined salt without coarse salt)

Please click to enter the picture description

3. Taste the taste, just a little salty)

4. Wash and take out the soft cabbage, taste it, it is better to have a little salty taste, if it is too salty, you can wash it with clear water several times; Drain the washed cabbage, try to control the drying, and the cabbage will be processed.

Please click on the input picture to describe

Making marinade:

Be sure to wear gloves when making marinade, or your hands will be marinated into pickles-the spicy feeling is unpleasant, and if you rub your eyes again, it will be even more exciting.

5. Put 3 grams of glutinous rice flour (about 2 or 3 tablespoons) Turn off the fire and let it cool for later use

6. Put 3g of shrimp skin into a small bowl, add light salt water without shrimp skin, soak it for a long time or overnight (soak it with Chinese cabbage), take out the shrimp skin and chop it up before use, and then put it back into the original juice of soaked shrimp skin and mix well for later use

Please click to enter the picture description

7. Mash garlic and ginger into mud (or mash it with a cooking machine). Spare

Please click to enter the picture description

9. Wipe apples, pears and white radishes into shreds (or cut them into filaments) for spare

1. Put all shreds, segments, garlic paste, ginger paste, shrimp skin and water in steps 6, 7, 8 and 9 into a large basin together, and add 4g of fish sauce

Put on disposable gloves (two hands, my other hand is taking pictures) and mix well.

Please click to enter the picture description

13. Add the cool glutinous rice paste.

14. Mix well again and taste it. It is only slightly salty than usual. If it is not salty enough, you can add salt appropriately. If you are not sure, don't add it all at once. It's more reliable to add it while tasting

Please click on the picture description

Pickling spicy cabbage:

15. Carefully and patiently open the cabbage leaves one by one, and evenly spread the marinade on each layer of cabbage leaves (wear gloves, use a big basin or scrub the vegetable basin clean, and operate it in the vegetable basin, otherwise it will make the marinade everywhere, and it will be troublesome to clean it up)

16. Wrap the head of cabbage with leaves outside

Please click on the picture description

17. Put it in a sealed container (I really bought a pickle box to hold all kinds of powder when I was studying baking, and now it finally comes in handy), cover it and seal it. Now this season, there is heating in the room. I put it on the balcony in the north, fermented it for 3 to 5 days and then moved it into the refrigerator for refrigeration and fermentation. Two days later, when the lid is opened, the soup oozes and bubbles appear

18. Take out one, take a photo as a souvenir, and eat it separately-I left a small dish at home, and took it to the office, and everyone ate it, and the taste was the same as that of the commercially available products-the rest continued to be fermented in a sealed manner, moved into the refrigerator for 2 to 3 days, and unsealed after 2 days

Please click to enter a picture description

. Just to say a little, kimchi is a very healthy and delicious food, and its rich nutrients and health care functions are highly respected. The only thing that is often criticized is nitrite. To this end, Qin Yi specially consulted the information-spicy cabbage can be eaten within two days, and nitrite began to increase after two days, and basically disappeared after 2 days; Moreover, amino acids produced in the fermentation process of spicy cabbage will also inhibit the transformation of nitrite into substances harmful to human body, so it can be tasted in 2 days, and the fermented spicy cabbage can be eaten without worry after 2 days;

2. The marinade in this recipe, with a large Chinese cabbage, is just right; If the marinade is left, you can cut a few cabbage leaves, marinate them with salt, mix them with marinade, and you can eat them. Or cut the remaining half of the white radish into small squares, salt and kill water, and mix with marinade, which can be fermented and eaten fresh, which is spicy radish;

3. The fish sauce in the material is a kind of liquid shrimp sauce, which has salty taste and unique umami flavor and is irreplaceable; Korean Chili powder, bright red in color and sweet and spicy in taste, is also the main source of the unique flavor of spicy cabbage.