Method 1:
Step 1: Cut the Chinese cabbage into four equal parts. You can evenly apply salt on each leaf. You need to wait until the Chinese cabbage becomes soft. The next step takes about 1 to 2 days. The time required is shorter in summer and longer in winter.
Step 2: Drain the soft Chinese cabbage.
Step 3: Grate the white radish, prepare minced ginger, minced garlic, minced scallions, scallions, half a package of Korean chili powder, 1/5 can of Korean chili sauce, and 1/5 bottle of fish sauce. Stir evenly and apply evenly on the dry Chinese cabbage, covering every leaf. Place it in a cool place and wait for the water to ferment.
Step 4: Only after the water is released can the Chinese cabbage be refrigerated. Oh
(Slice the Chinese cabbage when you want to eat it. The shelf life is about two months.
The most common way to make spicy cabbage
Ingredients: 1 Chinese cabbage, 50g coarse salt, 100g white radish, 50g minced pear, 20g minced ginger, 10g minced garlic, 10g minced celery, 10g green onion, 30g crushed pine nuts, 20g shrimp paste, 40 grams of Chao chili sauce
Preparation method:
1. Wash the Chinese cabbage and cut it in half, sprinkle coarse salt evenly between the leaves, and put Marinate at room temperature for 4 hours.
2. Put the white radish, pear, and green onion in a large bowl and mix with minced garlic, minced ginger, and chili sauce, then add shrimp paste, celery, and pine nuts and mix well .
3. Test the taste. If the taste is not enough, add chili powder and salt as appropriate.
4. Squeeze the cabbage water and spread the sauce evenly on the middle of the leaves. , put it in a container, and if it is to be eaten on the same day, marinate it in a large bowl at room temperature for half a day.
This method can also be used to soak diced radish. Salt the radish and squeeze out the water. The taste will be better if you soak it in the sun for 1 hour.
Note: It is best to store kimchi in a sealed container with a lid and place it in a refrigerator at 0-5℃. It can be stored for 2-9 days. months.
The longer the kimchi is marinated, the more flavorful it will be. If you like a crispier texture, marinate it for half a day to two or three days.