The first method of spicy cabbage is to remove a bunch of Chinese cabbage, wash it, and air it for about three days.
Second, sprinkle all two petals of Chinese cabbage with salt, evenly sprinkle for about two hours, let the water drain, and it will wither.
Third, the Chili noodles, salt and water are boiled in the pot for about ten minutes.
Shredding apples and pears, mashing garlic, shredding fresh ginger, mixing with cold Chili noodles, adding monosodium glutamate and mixing well. If you don't use monosodium glutamate, you can also season or light soy sauce. In the old days when there was no vegetarian food, people used shrimp paste to refresh themselves. )
5. Wipe the pepper noodles mixed with various seasonings one by one between the side dishes of Chinese cabbage and evenly in the center of Chinese cabbage.
6. After drying the porcelain jar washed repeatedly with salt water, put the cabbage in the jar for a circle, with the root facing the edge of the jar and a layer of hook in the middle. According to the salty stuffing, sprinkle a little more salt if it is lighter. If the stuffing is already salty, there is no need to add salt.
7. After filling the tank layer by layer, press the washed stone on the top of the tank, pour clean water, and add water according to the water level the next day. Three days later, the salt in the cabbage has dissolved into the cabbage, and the water in the cabbage has overflowed. At this time, the water must cover the cabbage, otherwise, the exposed cabbage will rot easily.
Eight, put the porcelain jar into the cellar and naturally ferment for about 30 days to eat.
Northeast spicy cabbage mainly refers to Yanbian Korean spicy cabbage, which is rich in amino acids, vitamins, minerals and other bioactive substances. It is not only a delicious side dish, but also an essential raw material for making spicy cabbage pork belly, spicy cabbage soup, sauerkraut cake and other delicious foods. Spicy cabbage takes cabbage as the main raw material, and pickled salt, Chili powder, garlic, ginger, fish sauce, beef powder and so on. As an auxiliary raw material. According to personal preference, you can choose to add sugar, maltose, glutinous rice paste, apples, pears and other accessories.
The taste and nutritional value of spicy cabbage are mainly related to fermentation time and storage temperature. Generally, the temperature is 2~7℃, and the taste is the best after 2~3 weeks of natural fermentation.