Korean spicy cabbage practice:
I. Materials:
Two cabbages, with yellow leaves inside and green leaves outside, are of moderate size. Two apples, two big Pak Lei. A handful of leeks, two white radishes (I want to marinate the white radishes by the way, if the white radishes are not marinated, just buy a shred and put it into the ingredients), three green onions (preferably a handful of shallots), (celery and carrots can also be added in moderation), three pairs of Chili powder, 1 two coarse Chili noodles, 50g glutinous rice flour, 2-3 garlic, and ginger/kloc- A small bowl of fish sauce (Carrefour has only one brand and didn't buy Korean fish sauce), a handful of shrimp skin and a proper amount of salt.
Exercise:
1, wash the cabbage, cut the root, break the cabbage by hand, two cabbages, one cabbage with four petals. Pour half a basin of cold water into the basin, add about 200g of salt and mix well (slowly until it tastes salty). Press each half cabbage in salt water, take it out and put it in an empty basin for later use. Then sprinkle salt between the leaves of each layer of cabbage (mainly roots, just take the leaves with you, don't sprinkle too much salt, because the leaves tend to spoil), and finally pour the salt water into the cabbage basin. Peel the white radish and cut into pieces. Marinate the cabbage for more than 10 hour until it becomes soft.
2. After the cabbage is marinated 10 hour (or one night a day), wash the cabbage and radish with clear water until the taste is not so salty. Don't wash it tasteless. ) Take out and drain for later use.
3. Drain the cabbage, and the cabbage can be mixed when drained. Peel and chop apples and pears (you can mash them together with a blender), chop ginger, mash garlic, put Chili powder and Chili noodles into a pot, add 12 tablespoons of sugar, 8 tablespoons of salt, 4 tablespoons of chicken essence, 3 tablespoons of sesame seeds (all in the seasoning box are small spoonfuls), a small bowl of fish sauce (half of the bowl), and chop shrimp skin into velvet. Start cooking glutinous rice porridge. At this time, put 50g glutinous rice flour (flour is not needed, it can be sticky) in the pot, add water and mix well. The ratio of glutinous rice flour to water is 1: 9, and it is heated and stirred (without stirring, it will paste the bottom) until it becomes thick. Cool, pour into glutinous rice porridge and mix well. Cut leeks, shallots and shredded white radish (celery and carrots are also acceptable) and put them into the prepared seasoning and mix well.
4. Wear gloves before applying Chili sauce, and just put the cabbage one by one into the seasoning basin. Start to spread the prepared Chili sauce on each layer of cabbage (mainly roots and leaves passing by). After paving, roll it in with the outermost layer of cabbage. Seal the pot (put the big ones in a fresh-keeping box, and wrap them with fresh-keeping film if there is no fresh-keeping box)
Put the cabbage in a clean container (there must be no water or oil, otherwise it will go bad easily), put it indoors for more than half a day, and when you see a little water oozing and taste a little sour, cover the container box with plastic wrap, and finally put the sealed box in the refrigerator for preservation, so that it can be fermented slowly in the refrigerator, and you can eat it about 1 day!
Second, the material:
2 kg of cabbage, one pear and apple each, two spoonfuls of sugar, a bag of spicy cabbage sauce, some fine Chili noodles and a proper amount of salt.
Exercise:
1. Shred or chop cabbage and marinate with a few spoonfuls of salt. Basically do it the next morning, and you can eat it at noon.
2. Dry the cabbage marinated overnight. Add two tablespoons of sugar, a bag of spicy cabbage sauce, a pear and an apple (just shred)
3. Bring plastic gloves and mix well! Wrap it in a fresh-keeping bag, put it in a fresh-keeping box and put it in the refrigerator!