Chinese cabbage 1 tree, radish 800g, leek 150g, Oenanthe javanica 150g (available in Korean centralized vegetable market), onion 100g, onion 100g, shrimp 100g (mashed
, a little sesame.
Salted cabbage:
1. First, select plump and solid Chinese cabbage and remove the green leaves and dead leaves on the surface.
2. Divide the cabbage in two and cut the head again.
3. Soak the cabbage in salt water (put 3 spoonfuls of salt in a small pot of water) for 2/3 minutes, then pick it up and shake off the excess water.
4. Sprinkle coarse salt evenly on every leaf of Chinese cabbage.
5. Put the cabbage in a container and press it by hand, then pour the salt water that has just soaked the cabbage into the container and silently pass the cabbage.
6. It is best to turn the cabbage every one or two hours in the process of salt making, so that every part of the cabbage is soaked in salt.
7. Cabbage can be salted until the stem of cabbage feels soft with your fingers (in my personal experience, it can be salted for about 20 hours).
8. Wash the pickled cabbage with clear water for 2/3 times, and put it into the leaky basket to control the excess water.
Sauce making:
1. First beat glutinous rice flour into a thin paste, then pour it into the seafood broth boiled in the pot, stir it clockwise continuously, and then put it into a container to cool.
2. Radish and onion are cut into filaments, and water celery, shallots and leeks are cut into 2/3cm pieces.
3. Put the prepared ingredients, garlic foam, ginger foam and chopped green onion into the cooled seafood liquid sauce, and also put the Chili powder and all the prepared seasonings into it to fully stir.
Spread sauce:
1. Put the pickled Chinese cabbage in a clean container, grab a little prepared sauce by hand, wipe it out from the inside out, and fully smear the sauce on the front and back of each leaf.
2. After smearing the sauce, sprinkle some sesame seeds in a well-sealed fresh-keeping box and put it near the refrigerator.
Tips:
1. Chili powder is the most important when choosing ingredients. Be sure to buy Korean or Korean peppers. Chili powder sold in general supermarkets is not ideal.
2. If the pickling time is too long and salty, you can wash it with clear water several times. You can also soak it in clear water.
3. Salty and spicy cabbage is the best on the last day. If you like to eat something slightly sour, you can also eat it at room temperature for one day.
It's best to wear rubber gloves when applying sauce, and don't irritate your hands.
Pickles can also be used for fried rice, soup and meat.