The method of spicy cabbage, the authentic method of making spicy cabbage in Yanbian, is simple. Once you learn it, you will

Spicy cabbage is a kind of table food handed down from generation to generation in North Korea and South Korea. In Korean families, no matter how simple the tea is, or how delicious the wine is, it is inseparable from spicy cabbage. Without this delicious side dish, you will always feel a little regret. In recent years, due to the influence of Korean dramas, Korean cuisine has begun to occupy a place in China, and spicy cabbage, which appears most frequently in Korean dramas, has been widely accepted by the public in China with the invasion of Korean culture. Other Korean cuisines may not be accepted by many people in China because of their different tastes. However, spicy cabbage is deeply loved by the people of China because it is the same origin as Sichuan pickles, and it is pickled and fermented by vegetables, but the taste is richer because more auxiliary materials are added.

ingredients

main ingredients: Chinese cabbage, red pepper powder, korean chili sauce, glutinous rice flour, white radish, carrot, onion and apple

auxiliary materials: oil, salt, garlic, ginger, sugar, dried shrimps, fish sauce, leeks and white sesame seeds

Practice

1. 2 kilograms of Chinese cabbage.

2. Cut off the vegetables, tear them into pieces, soak them in water and rinse them clean;

3. Put the drained leaves of Chinese cabbage into a big food box one by one, and sprinkle a layer of salt on the surface of each piece, then sprinkle another piece with salt, and so on until all the leaves are put into the box;

4. Cover the lid and put it in the refrigerator for one night;

5. Take it out the next day, and you can see that there is a lot of water in the box.

6. Soak and rinse the pickled Chinese cabbage in pure water or cold boiled water, and then squeeze out the water for later use;

7. Mix 5g of glutinous rice flour with 5g of water (1: 1), then heat with low fire and stir while cooking;

8. Turn off the fire when it boils until it bubbles, and then continue to stir at the remaining temperature, and then it will become a thick state like a paste, and let it cool until it is completely cooled for use (sticky rice paste is an essential step in the production of spicy cabbage, and whether the ingredients can stick together depends on it);

9. white radish is rubbed into filaments;

1. Squeeze the water for later use;

11. Dice carrots, apples and onions;

12. Add the fruits and vegetables cut into small pieces, peeled garlic and ginger into the cooking and beat them into mud;

13. Add the dried glutinous rice paste to the shredded white radish, then add the red pepper powder and stir evenly;

14. Add Chili sauce and mix well again;

15. Pour in the beaten fruit and vegetable puree, add small shrimp skin (shrimp sauce is better) and fish sauce and mix well;

16. Add white sesame seeds, chopped Chinese chives and white sugar, and mix well to obtain the pickled sauce;

17. Take a piece of drained Chinese cabbage, evenly spread a layer of sauce on both sides with a brush or hand, put another piece and then spread it again, and so on until all the Chinese cabbage is coated;

18. Put the cabbage coated with the sauce neatly in the box, finally put a thick layer of sauce on the surface, cover it, ferment it at room temperature for 2-3 days (1 day in summer and 3-5 days in winter), then put it into a small box with good sealing performance, and start eating it in the refrigerator for 5-7 days, with the best taste within 2-4 days.

Real shot of finished spicy cabbage.