Accessories: salted salt, apple and pear, sugar, etc.
Practice: 1, the cabbage washed and cooled and dried for about a day or two. 2, wash and chop the sharp chili pepper, apple and pear diced, and then slightly more salted salt mixed with the right amount of sugar and left for two hours to be filled with the whole cabbage between the leaves by hand. 3, put the processed Cabbage arranged to the tank, sealed, placed in a dry, cool and hygienic place. 4, the temperature is maintained between 1 degree above zero to 10 degrees Celsius fermentation, the time should be about a month, or longer.
Key: 1, cabbage to use the Northeast in the fall of the scattered half-large cabbage, preferably the kind of not full-grown lying pull tree cabbage, the southern package of heart-shaped cabbage absolutely not. Cabbage can not be cut, more can not be cut into pieces, can only be eaten when fishing out cut in half or chopped. 2, chili pepper to use half red and half green pepper, not all red and not all green, it directly involves made after the spicy cabbage hue, texture and flavor. 3, Apple Pear is unique to the Yanbian region of the fruit of the apple-pear hybrid, with the apple and pear of the **** with the advantages of the good, delicious and abnormal. It seems that the United States also have a fruit called apple pear, but not. Apple pear into the absolutely not dispensable, it is related to the acidity of the spicy cabbage pickling and the kind of unspeakable authentic sour taste. 4, do the spicy cabbage is the most critical in the fermentation, no successful fermentation process will not make the true flavor of spicy cabbage. All shorten or replace the fermentation process and made out of spicy cabbage are not the true flavor of spicy cabbage. 5, in the process of pickling spicy cabbage can be put into some of the whole small white radish with pickling, so that pickled out of the small white radish is also very tasty, the flavor is special, Yanbian Korean women affectionately called this pickled small white radish for the "young man! There are a few great treasures in the Korean diet. Pork cake, cold noodles, dog meat and kimchi. And of the kimchi, spicy cabbage is supposedly the most iconic. I will now teach you to make real Korean spicy cabbage.
Ingredients: cabbage. Two [the choice of cabbage is also some attention, to the kind of more tender. The kind of folk commonly known as Shandong cabbage. Because some of the longer and larger cabbage fiber is more rough is not suitable for eating raw].
Carrots a
Apple, pear each one [in Yanbian there is a specialty fruit called apple pear, no can be replaced by apple and pear]
Ginger, garlic, coarse dry red pepper, sugar, monosodium glutamate (MSG), salt [preferably not refined salt], coriander powder [this is the most important seasoning of the North Korean kimchi, many of the Han Chinese people always wondered why the North Koreans do the Many Han Chinese always wonder why the kimchi made by the Korean people has a very special flavor is because the Korean people add coriander powder when making kimchi. Cilantro powder is the powder ground from the seeds of cilantro. It is called cilantro in the north, and it seems to be called brine in some places in the south. You can buy it at the canola store]
How to do it: After washing the whole cabbage, cut it into two halves in the center. Sprinkle salt evenly on top. Not too much. Pickle for about ten hours or so, for example, pickle the cabbage the night before and rub in the auxiliary ingredients the next day.
The most important thing in the preparation of spicy cabbage is the preparation of auxiliary ingredients.
First of all
Ginger, minced
Garlic, pounded into a garlic paste
Apples and pears, テと∪夥旁谝黃鸬烦赡? /FONT>
Carrots cut into thin julienne or end more mashed into a puree can be
The appropriate amount of chili noodles [try to put a little more] into a larger bowl, pour a little boiling water, the amount of water to nearly level with the chili noodles can be. Stir the chili noodles into a paste. Add a pinch of sugar, monosodium glutamate (MSG) and salt, the amount of salt is up to you, if the cabbage is bland, put in a little more.
After it has cooled, add the garlic paste, grated ginger, apple and pear puree, carrots, and coriander powder [a slightly smaller amount than the amount of MSG] together into the chili paste and mix well. This way the accompaniments are made.
Drain the marinated cabbage and place it in another bowl. Spread the prepared auxiliary ingredients on the cabbage. Take care that each leaf, especially the heel, is evenly coated. Do this by starting from the outermost leaves of the cabbage and working your way in, starting from the heel of the cabbage.
Finally, chill the coated spicy cabbage in the refrigerator overnight and it will be ready to start serving the next day.
The spicy cabbage will turn sour after a long time, and that's okay. Sour spicy cabbage tastes especially good stir-fried. The method is: cut the spicy cabbage into segments, put more fat and lean pork in the fried together. The method is the same as making home cooking, the difference is that you don't need to put any more spices.
Spicy cabbage can also be used to cook tofu, fried rice and so on.
Korea's most famous spicy cabbage recipe 1. Clean the whole cabbage into two halves or four equal parts (note: cut vertically), marinated in salt water.
2. Cut the radish into thin julienne strips.
3. Wash oysters and seafood with salt water.
4. Put the right amount of chili pepper in the radish shreds, and mix it.
5. All kinds of seasonings (garlic, ginger, etc.) into a puree added to (4), add the appropriate amount of fish sauce, salt, sugar seasoning and mix well.
6. Finally, add the oysters and mix well (the filling is finished).
7. Put the stuffing between the pickled cabbage leaves.
8. Starting from the core of the cabbage, spread the stuffing until the outer leaves are finished.
9. Finally, wrap it with the outer leaves. Put the cabbage neatly into the jar and press it lightly with a layer of pickled cabbage leaves.