How to make Korean pickles (2009-01-31 06:47:36) Tags: Food and Health Preparation Methods Ingredients Pickles Korean Category: Life Talk Pickled Spicy Cabbage Ingredients: 2500 grams of cabbage, 1500 grams of radish, 200 grams of leeks, 100 grams of celery
Ingredients: 40 grams of shallots, 200 grams of shrimp paste, 25 grams of garlic, 10 grams of sugar, 10 grams of ginger, 50 grams of chili noodles, 10 grams of fine onions. Preparation method: (1) Choose medium-sized green leafy cabbage and cut it into 4 pieces.
, soak in salt water and rinse to control the moisture.
(2) First mix the chili noodles and shrimp sauce, wash and shred the radish, peel and chop the ginger and garlic, and cut the leeks and green onions into 4 cm long segments.
(3) Sprinkle a layer of dried chili powder on the shredded radish. After it is colored, add shrimp paste, green onions and ginger without any side effects. Mix well, then add leeks and fine onions, stir gently, and finally add refined salt to taste.
.
(4) Spread the above mixed ingredients evenly between each cabbage leaf, then put it into a clean small jar, press it gently with your hands, cover the mouth of the jar with a plastic bag, and place at a temperature of 5 degrees
Leave the sweet and sour spicy cabbage for 15 days. Ingredients: Cabbage Ingredients: coriander, dried red pepper shreds, soybean oil, salt, mature vinegar, MSG, green onion and ginger shreds. Preparation method (1) Take a spoon, add base oil to heat, and use green onion and ginger.
Shred the shredded peppers in a pot and fry them. (2) Put sugar in the pot, add an appropriate amount of soup and bring to a boil. Add some MSG, let it cool for a while, pour it into a cabbage basin, mix well, marinate in a cool place for 2 hours, sprinkle
Serve the coriander section and serve hot and sour shredded cabbage. Ingredients: Cabbage ingredients: dry red pepper, salt, vinegar, sugar. Preparation method: (1) Blanch shredded cabbage and chili pepper in boiling water for 2 minutes respectively, remove and drain.
(2) Get a basin.
Spread a layer of shredded cabbage in the basin, sprinkle a little salt, then sprinkle some shredded chili peppers, pour some vinegar, sprinkle some sugar, spread it layer by layer, cover the basin tightly, and after 30 minutes, you can eat the pickled sour and spicy food.
Ingredients: 5 kilograms of white radish Ingredients: 30 grams of chili powder, 0.8 kilograms of vinegar, 200 grams of sugar, 175 grams of salt, 100 grams of sesame oil, 10 grams of aniseed pepper, appropriate amount of MSG, and 2 kilograms of water.
Production method: First, clean the white radish, then process it into strips of 3 cm long, 1 cm wide, and 1 cm thick, and dry them until they are 80% dry.
Heat sesame oil, add chili powder and fry until slightly brown. Add in dried radish and mix well.
Put salt, sugar, pepper and aniseed into a pot, add water and bring to a boil. Add MSG, wait until it cools, then pour it into the pot, mix well with dried radish, turn it once a day for 15 days and the finished product will be hot and sour radish strips. Ingredients: large radish
Or green radish Ingredients: appropriate amounts of dried red pepper essence, salt, and peppercorns.
Production method: Brush the jar dry, dry it, mix the radish strips and chili shreds, put it into the jar, add salt water (500 grams of water, add 50 grams of salt, dissolve,) to cover the radish strips, and then sprinkle
Some peppercorns, put the big vat in a warm place, it will be edible in about 15 days. Sweet and spicy cucumbers. Ingredients: 10 kilograms of fresh cucumbers. Ingredients: 2 kilograms of salt, 3 kilograms of soy sauce, 2 kilograms of white sugar, appropriate amount of sugar, dried chili shreds.
200g, 50g shredded ginger, 20g MSG, 100g sesame seeds.
Preparation method: Select fresh and tender cucumbers, wash them, add a layer of melon and a layer of salt, and pickle them in a vat.
Pour the tank once the next day, and for a small amount of 18-degree salt water, pour the tank once a day, 6 times in a row.
It can be marinated thoroughly after 20 days.
Take out the pickled cucumbers and soak them in water for 1 day. Change the water twice in the middle, and then squeeze out the water so that the cucumbers only have a light salty taste. Then soak them in a mixture of soy sauce, sugar, chili shreds, MSG and other seasonings.
, stir twice a day, take out after two days, and stir in cooked sesame seeds.