Many people may have never eaten Korean spicy cabbage. In fact, it is a very good appetizer, and the preparation of this home-cooked dish is very simple. The key is cabbage. During the preparation process, rice vinegar and raw vegetables are added.
Condiments such as soy sauce are usually cooked by pickling. Nowadays, many people like to eat chili peppers, so Korean spicy cabbage is worth trying. So how to make pure Korean spicy cabbage?
The authentic method of making Korean spicy cabbage: 1 Preparation work: 1. Select the Chinese cabbage and clean the surface 2. Cut the Chinese cabbage into two parts 3. Use raw salt to spread the Chinese cabbage layer by layer from the outside to the inside, especially
Pay attention to the fact that the cabbage buns must be smeared, otherwise they will not be easy to taste and have a raw taste. 4. Put the cooked cabbage neatly into the container, press it tightly, it is best to put something hanging on top, and marinate for about half a day.
That's about it, preferably no more than 10 hours.
The approximate standard for the pickled cabbage is that the cabbage has become loose (use time during the pickling period to prepare the chili paste below) 5. Remove the pickled cabbage, wash it with cold water (no need to wash it too finely), and squeeze the cabbage dry.
Moisture content, set aside ~ Process: 1. Remove the roots of the cabbage and cut it into quarters, add salt to the roots, add a cup of warm water and marinate overnight. Rinse with cold water the next day to drain. You can slice it into pieces for easy consumption.
2. First add a cup of water to make glutinous rice porridge and let it cool. At this time, you can put the onion, garlic, apple, and pear hob pieces into a multi-functional food processor, and add white sugar.
3. There are also fish sauce, shrimp paste, chili noodles and the already cooled glutinous rice porridge and stir them evenly with a multi-functional food processor (I forgot to take a picture of the glutinous rice porridge, please forgive me) 4. La la la, that’s it now.
Remember to cut the carrots and amaranth into strips and separate them 5. That’s what it looks like, and then quickly take out the prepared sealed jars. Make sure there is no water or oil stains, so be sure to remember!
6. Big party!
Put everything together and mix it. It is recommended to bring disposable rubber gloves. 7. Finally mix it, cover it with a plastic wrap, and put it in the refrigerator for 4-7 days. Children in the northern region
You can put it directly on the north balcony and open some windows secretly.
Okay, just wait quietly.
Tips: When pickling cabbage, you can use a hanging object to hold down the cabbage. The effect will be better. The whole process of pickling the cabbage is water-free and oil-free. When using a multi-functional cooking machine to make the juice, it will not be easy to mix if there is too much food.
, you can first mix onions, ginger, garlic, apples, pears with fish sauce, shrimp paste, so that there is more juice, and then add chili noodles and glutinous rice porridge.
Heavy-duty Korean kimchi can not only be eaten with salads, but also fried potato slices, pork belly, etc.