How to make Korean Spicy Cabbage
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Preparation:
1.choose the cabbage, wash the exterior
2.divide the cabbage into two
3.rub the cabbage from the outside to the inside of a layer of salt, pay special attention to the cabbage must be rubbed on the part of the cabbage or else this part of it will not be easy to get into the flavor of the taste of the raw
4.the treated cabbage neatly into the container, press tightly, preferably with a heavy weight on top, about half a day is almost the same. The approximate standard of good pickling is the cabbage soft (pickling during the time to use the time to prepare the chili paste underneath)
5. Pickled cabbage out, rinse with water (do not wash too fine), squeeze the cabbage dry, to be used~
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Wash and cut in half.
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Rub the cabbage with coarse salt.
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Place in a pot and cover with a heavy weight.
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Pickled and rinsed cabbage.
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Chili paste practice:
This is the chili paste used to wipe the cabbage, it is the soul of the spicy cabbage ~ ~ ~ ~ ~
1. Ginger peeled, finely chopped, minced garlic, to be used
2. Glutinous rice noodles with a small amount of water diluted to be used, the pot to add a small amount of water to the boil, will be diluted into the glutinous water, boiled into the sticky paste (sorry), I forgot to photograph in a hurry. p>
Minced ginger and garlic, two kinds of chili powder, coriander seed powder, put sugar and salt when I forgot to take a picture, remember to add ~.
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The chili paste mixed with glutinous rice paste, a little thick, has been cooled (later added the process of making glutinous rice paste).
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Mopping spicy cabbage operation:
1. pepper paste from the outside to the inside of a layer evenly smeared on the cabbage, each leaf should be smeared to the inside of the heart of the cabbage can be less smeared, here is a good taste
2. smeared after the spicy cabbage leaves smooth, into the storage of the clean containers, one by one pressure a little bit pressed firmly
3. the spicy cabbage, the leaves of the cabbage, and then put it into a clean storage container, one by one pressure a little tight
4. /p>
3. All yards, in order to let the cabbage fermentation, to put in the house for a while, and then put away into the refrigerator to chill (I eat not too acidic, usually the summer evening is done and put, the next morning in the refrigerator, like acidic can be put aside for a while) now the fall evening temperature is not too high, about a day to put on the good
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Piece by piece to wipe the good chili pepper paste.
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Spread the cabbage into storage containers.
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This is a picture of the finished dish! If you buy it outside, it will cost you at least 50 to 60 dollars, and it's not even good enough to eat...
Also, because I made too much chili paste, I used the leftovers to make the radish a little spicier in its raw state (you can add a little bit of sugar to sweeten it up a little bit).
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By the way, the freshly picked soursop leaves downstairs were also taken care of, and made into another traditional Korean dish (the taste is too exciting for me.). I don't dare to eat, let Yuan Yuan children's shoes ate, ate that called a fragrant ~)
Su Zi Ye practice:
Take the fresh perilla leaves, wash, remove the stems, each leaf is smeared with chili pepper paste to do spicy cabbage a piece of the pressure of a piece of the box, loaded and put directly into the refrigerator, and wait for two days into the taste of the edible.
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Clang clang ~ finished picture! It's so colorful! I'm drooling~~~
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Continuing with the close-up of the radish!
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Chili paste step by step 1: glutinous rice flour diluted with water.
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Supplement 2: put water in the pot, water boils, put glutinous rice water, simmer glutinous rice paste on low heat.
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Supplement 3: Glutinous rice paste poured into the bowl of chili powder, etc., to be mixed while pouring, (glutinous rice paste do not pour all at once, chili paste is easy to dilute not good to smear) mix well.
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Added 4: chili paste stirred well, ready to be used to smear spicy cabbage (which is just mixed).