Main ingredients:

1. a cabbage, choose the freshest and full, ready to buy and make

2. a carrot:

3. pear, apple, each of its special fructose sweetness can enrich the taste and promote fermentation

4. a small bunch of leeks: it can be easily realized the traditional meaning is the hallmark of the flavor of the spicy cabbage line, you can make its taste more intense: fermentation more thoroughly.

5. 2 heads of garlic, 3 white onions, ginger 1 large: three completely different from the spicy flavor of chili peppers, will be spicy cabbage to add a calm inner charm.

Seasoning:

1. chili powder, to be ground very finely chili powder

2. salt,

3. sugar dilution, can be replaced by sugar

Preparation:

1. cabbage washed and drained, lifting each piece of cabbage leaves, evenly smeared with salt,

2. after the cabbage in a suitable container marinated 10-15 years. The whole process of pickling cabbage will gradually become soft and water under the action of salt, the next step with the sauce will be more fully,

3. Wash away the salt still attached to the leaves, use kitchen paper towels to absorb the excess water of the cabbage

Mixing Sauce:

1, leeks peeled off the outer leaves, cleaned and cut into 4cm small sections, carrots peeled and shredded; pears peeled and shredded; the pear, the pear, the pears, the pears, the pears, the pears, the pears, the pears, the pears, the pears, the pears, the pears, the pears, the pears, the pears and the pears, the pears. Peel and shred the carrots; peel and core the pears and apples, and cut them into small pieces; chop the scallions. Garlic and ginger are mashed.

2. Combine all the above ingredients with the chili powder, sugar mixture and remaining salt in a large bowl and mix well to combine.

3. Let stand for about 10 minutes to shake out the water from some of the ingredients, then remix again to make a sauce

Spreading

1. Spread the mixture evenly over the surface of each leaf, trying to keep each leaf intact

2. It is best to put on disposable gloves to avoid damage to the skin and to work more smoothly. skin, and the operation is more comfortable

3. After the sauce process is completed, every 1/2 petals of cabbage has the bottom end of the tight spiral rolled into a tube, into the right size, open plastic box, tightly sealed box lid

Fermentation and storage

This is not quite finished, this step is very important, will be loaded with spicy cabbage sealed plastic box into the refrigerator to keep fresh Reference:

/dispbbs.asp?boardid=10&id=299&star=1&page=1

1. cut the cabbage in half, drowned in the concentration of 15 percent of the salt water 8 hours after rinsing. 2. In the boiled glutinous rice flour porridge, add the chili powder, chopped rice flour and other ingredients, and then add them to the porridge. ＞Add chili powder, chopped onion, ginger and other ingredients. Ginger. Shrimp paste． Chives． Shredded apple． Shredded radish． Sugar． Salt． Mix together． 3．Add the seasoning to the drowned cabbage evenly． 4．Preserve the seasoned cabbage in an airtight container (cabbage heart upwards) and place it in the refrigerator in the freshness layer for fermentation. It will be ready to eat after one week!

Reference:

This is a positive Korean Korean method Oh

Recipe Name: Sour and Spicy Cabbage

Recipe Category: Szechuan

Recipe Preparation: Ingredients Yellow Sprout Cabbage five pounds; dried chili pepper one or two two money; refined salt three two; ginger one or two; sugar four two; pepper three money; vinegar five two; sesame oil three two Production Process 1. Split into two petals, cut into inch and a half long section, and then cut straight into two minutes wide thick silk. 2. take a large pot, put a layer of vegetables sprinkle a layer of salt, and then mix well, with a large plate cover pressure, marinate for three hours, squeeze out the water is still in the pot, add sugar, vinegar and mix well. Dry chili washed off floating ash, softened and cut into julienne, and ginger together on the dish