Recipe 1 of Spicy Cabbage

(Korean/North Korean Spicy Cabbage) Pickle Ingredients: Spicy Cabbage

The net weight of a Chinese cabbage is about 600 grams, pear, Apple, garlic, ginger. Preparation method: 1. Peel off the outer old leaves of Chinese cabbage, wash them, sprinkle salt evenly inside and outside, soak for half a day, rinse with water to remove the salt smell, and squeeze out the water; 2. Chop ginger, garlic, apples and pears into fine pieces. (Just use 1/3 or 1/2 of apples and pears. The function of these two fruits is to improve the "net" spiciness formed by ginger, garlic, and peppers); 3. The amount of pepper noodles depends on how spicy you like it. , also depends on the freshness of the chili noodles, then add an appropriate amount of cold boiled water, mix the chili noodles, salt, and MSG thoroughly; 4. Pour the minced ginger, garlic, apples, and pears into the chili noodles, mix into a chili paste, and start pickling. Starting from the innermost layer, smear the chili paste prepared at the beginning on the inside and outside of the cabbage; 5. After the whole cabbage is smeared, take a container with a lid, wash it carefully, and make sure there is no oil. If there is no lid, use You can also seal it with plastic wrap. After marinating for 3-5 days, the Korean spicy cabbage is ready.

Recipe 2 of spicy cabbage

(Korean/North Korean spicy cabbage) Pickle ingredients: two cabbage, pepper, carrot, leek, ginger, onion, garlic, apple, pear, Salt, preparation method: Spicy cabbage

1. Wash the cabbage, cut it from the bottom, and then break it into four pieces; 2. Spread salt on each cabbage leaf and pickle two Hours or more; 3. Dry the peppers over low heat, and then grind them into fine powder with a food processor; 4. Shred the carrots, cut the ginger, onions, and garlic into mince, cut the apples and pears into small dices, and cut the leeks into sections; 5 . Add the above-mentioned marinade with chili powder, salt, fish sauce and a little sugar, mix well and marinate for a while (after the marinade is marinated, the flavors will penetrate each other and some soup will come out); 6. The cooked cabbage has shrunk. There is a lot, wash it and control the water; 7. Then apply the marinade on each cabbage leaf, try to cover it; 8. Put it into a container, pour the remaining marinade into it, and then cover it , wrap it in plastic wrap, put it in the refrigerator for a week, and the spicy cabbage is ready.

Recipe 3 for spicy cabbage

Ingredients for pickles: Appropriate amounts of cabbage, minced red dried chili peppers, garlic, fresh ginger, refined salt, apples, white pears, fresh fish, and beef soup. Preparation method: 1. Remove the old and yellow leaves from the cabbage, rinse it, cut it in half, soak it in an appropriate amount of salt water for 2 days, remove and drain the water; 2. Peel the garlic, peel it, wash it and mince it, and apple it. , wash and chop the white pears, wash and chop the fresh fish, add minced dried chili peppers, and use beef soup to make a paste and set aside; 3. Spread the cabbage evenly with the prepared condiments, and then place it in a clean vat. Bury the tank in the ground, pad it with grass around it, leave 20 degrees above the ground, then seal it, cover it tightly with grass, keep it at about 4 degrees, wait for 15-20 days, and the spicy cabbage is ready. Spicy cabbage

Recipe four for spicy cabbage

Ingredients for pickles: cabbage, green radish, carrot, coriander, salt, soy sauce, MSG, chili powder. Preparation method: 1. Remove the roots and old leaves of the cabbage, wash it, cut the green radish and carrot into thin strips, and mince the coriander; 2. Put the prepared cabbage into the jar, sprinkle salt in layers, fill it, and top it. Sprinkle a small amount of water, press it tightly (press a stone on top), take it out after 5 days, drain the water, soak the shredded radish in water for 12 hours, take it out and drain the water; 3. Combine shredded green radish, shredded carrot, minced coriander, soy sauce, Mix MSG, chili powder and pickled cabbage, mix evenly, and marinate. After 2-3 days, the spicy cabbage is ready.

Recipe Five for Spicy Cabbage

Ingredients for pickled vegetables: cabbage, kelp, chili, salt.

Preparation method: 1. Select fresh and tender solid cabbage, wash it with water, drain the water (it is best to dry it for 1 day), soak the small cabbage whole, and cut the big cabbage into pieces to allow the salt water to soak through. Wash the kelp. Remove the dirt, drain and cut into pieces for later use; 2. Put the cabbage into a clean basin, sprinkle 100 grams of salt evenly, squeeze and knead the cabbage with your hands, and add clean heavy objects to hold the cabbage down. , add 250 grams of cold boiled water, let it stand for half a day after the water swells; 3. Then move the cabbage to the wooden barrel, put the kelp and pepper evenly, then add 50 grams of salt to the salt water in the basin, stir evenly, and pour In the wooden barrel, the barrel lid is then fixed and sealed. After 10 days, open the barrel lid and the spicy cabbage is ready.

Recipe 6 for Spicy Cabbage

Ingredients: One cabbage, 2 pears, 3 garlic, a small piece of ginger, salt, sugar, fish sauce, dried chili powder, Korean hot sauce. Method: 1. Cut the Chinese cabbage into quarters and wash it with rice washing water; 2. Dry it in a pot to drain slightly; 3. Sprinkle salt between each layer of leaves and seal it in a fresh-keeping box for more than five hours until the water comes out; 4. Chop pears, garlic and ginger into puree, and put them in a bowl with dried chili powder; 5. Add three tablespoons of chili sauce; 6. Add a little rain dew; 7. Add two tablespoons of sugar; 8. Add a little salt; 9 , stir the spicy cabbage sauce evenly; 10. Slightly wring out the salted cabbage; 11. Spread the spicy cabbage sauce evenly on each piece of Chinese cabbage; 12. Close the lid of the crisper and ferment at room temperature for one day , then refrigerate and ferment for two days.

Edit this section’s food characteristics

Spicy, crispy, sour and sweet, white with red color, suitable for all seasons. (Korean cuisine)

Spicy cabbage is rich in inorganic substances such as calcium, copper, phosphorus, and iron, which can promote the absorption of vitamin C and vitamin B. The fermentation of kimchi produces sour lactic acid bacteria, which can not only purify the gastrointestinal tract, but also promote protein decomposition and absorption in the gastrointestinal tract and inhibit the growth of other harmful bacteria in the intestines.

Another method: raw materials: 1000 grams of Chinese cabbage, 15 grams of ginger, 15 grams of pepper, 50 grams of white vinegar, 100 grams of sugar, 40 grams of sesame oil, 10 grams of refined salt, and 5 grams of Sichuan peppercorns. Method 1. Wash the Chinese cabbage, cut into 6 cm long strips, and marinate with refined salt for about 6 hours; 2. Peel the ginger and cut into thin strips, and cut the pepper into thin strips; squeeze out the pickled cabbage. Put the water into a large bowl, fry the shredded ginger and chili pepper with sesame oil, and spread it on top of the cabbage; add white vinegar and white sugar to the pot to boil, let it cool slightly and then pour in the cabbage; 3. Place the wok on the fire, Pour in the sesame oil, heat it up and add Sichuan peppercorns and chili peppers. When the color turns black, take it out. Pour the chili oil on the cabbage and marinate it for 4-6 hours.