Vegetables and fruits such as cabbages, eggplants, and carrots are pickled in the fall, and in the winter, there are a lot of sauerkraut in every house. In addition to cabbage, a wide variety of leafy vegetables such as turnips, leeks, scallions, and cucumbers are also used as important raw materials for sauerkraut. For different tastes, meat or seafood can also be used as a supplementary ingredient. That way, flavors vary and practices vary, making the variety of kimchi up to 100 kinds. Korean kimchi can be used in a variety of cuisines. Raw materials: 1 cabbage heart (about 700 grams), 1 radish (about 600 grams)

Sauce: 2 teaspoons of glutinous rice flour, 270mL of cold boiled water, 1 duck pear, 20 grams of ginger, 2 heads of garlic, 40 grams of chives, 3 teaspoons of Korean chili pepper, 2 teaspoons of crushed finger chili peppers, 1 teaspoon of sugar, 45mL of fish sauce, 3 teaspoons of salt (1 teaspoon = 15mL). Production process:

Clean the cabbage, making spicy cabbage preferred cabbage heart, if the cabbage is very large, you need to divide the cabbage into two halves or four parts. Take a vessel that can learn to put down the cabbage, put in the cabbage water can not be over, add a teaspoon of salt and stir well until melted. Soak the washed cabbage in the sautéed salt water for 10 hours, turning it over a few times right in the middle. When soaking the cabbage, peel each leaf apart a bit, that can ensure that the cabbage leaves can also be soaked in salt water.

After 10 hours, remove the cabbage, rinse it, and squeeze it dry. The cabbage that has been treated in this way will be crispy after pickling. Prepare the sauce for pickling North Korean spicy cabbage and spicy radish sticks. To make the sticky rice paste, put two teaspoons of glutinous rice powder into 270mL of cold boiled water and mix well. (The specific gravity of the rice flour and water is 1:9.)

Mix the fried glutinous rice flour over medium-low heat and cook until the glutinous rice flour water becomes more and more viscous and transparent, then the glutinous rice flour paste is ready. The key to the sticky rice flour paste has the effect of enhancing the viscosity of the seasoning, adding sticky rice paste sauce can be better coated with cabbage and dried Luo Bu Gan. If you don't have glutinous rice flour at home, you can skip these steps. Pear peeled and cut into julienne reserved; leeks choose to clean and cut into segments; ginger chopped into a paste, garlic peeled and minced garlic.

The process of 7 good all the material into the just fried glutinous rice paste, add 3 teaspoons of Korean chili noodles. Two teaspoons of chopped finger chili pepper, 1 teaspoon of sugar, 45mL of fish sauce, 1.5 teaspoons of salt. ... Mix all the seasonings well and let it rest for 20min. 20 minutes, evenly spread three-fifths of the used amount of the fried sauce on top onto the finished cabbage, making sure that one leaf is coated with the sauce. Cover the cabbage and refrigerate for 1 week before serving. When the marinade is more than 15 days, the aroma of fermentation with a sour taste will appear, when the taste is better.