I have a buddy, recently married, the bride is a Korean beauty, before he came to China, his mother-in-law specially to do the spicy cabbage method taught his daughter-in-law, let her do to my buddy to eat. A few days ago I went to his home, tasted his daughter-in-law to do the spicy cabbage, indeed more delicious than the supermarket to buy, the following share practice.
Korean spicy cabbage
The first step, cabbage without washing, remove the old leaves, cut off the root, and then a cabbage cut into 4 flaps, put into a large pot yards, a layer of cabbage layer of salt, and then in the top of the heavy weight, placed in a cool ventilated place to marinate for a day and a night, pickled out of the excess water of cabbage.
Step 2: After the cabbage is pickled out of the water, put it into the water and wash it 3 times to wash off the excess salt, then squeeze the water out of the cabbage with your hands and drain it.
The third step is to rub the white radish, core the apples and pears and cut them into large pieces, cut the onion into large pieces, cut the ginger into pieces, cut the scallions into pieces, and pour all the seasonings into a meat grinder and grind for 2 minutes until it becomes a fine paste, and set aside.
The fourth step is to pour 1 kilogram of water into the milk pot, add 100 grams of glutinous rice flour, stir well and then simmer over low heat until it turns into a thick glutinous rice paste, turn off the heat and let it cool.
Step 5: Add the right amount of chili noodles to the sticky rice paste, pour in the paste made with the seasoning and mix well. The key to the flavor of spicy cabbage is shrimp paste and fish sauce, add shrimp paste and fish sauce to the stirred paste, then add the right amount of salt, sugar, add the right shredded green onion, shredded radish, spicy sauce is done, yes! It is the layer of spicy sauce smeared on the cabbage.
The sixth step, the cabbage drained water, in the surface of an even layer of hot sauce, into the pot or altar sealed, placed in a light, cool place to marinate for 15 days, spicy cabbage is pickled.
The pickling time has a lot to do with the room temperature. If it's summer, reduce the pickling time appropriately; if it's winter, extend the fermentation time.
Spicy cabbage is a little different from other pickles, its fermentation is not by vinegar, but with glutinous rice flour, so you should put more in the production, more material is enough flavor, inside and outside should be smeared evenly, do not miss any place.
Waiting for half a month, spicy cabbage is ready, take out can be directly eaten, cut into thin silk with sesame oil mix, is a delicious small dishes. There are many ways to eat spicy cabbage, do kimchi pot is also very delicious. The following and you share a Korean daughter-in-law's handiwork - Korean pork spicy cabbage tofu soup, hot and sour appetizer, but also very warm, very suitable for fall eating.
Korean pork and spicy cabbage tofu soup
Prepare a piece of pork, a spicy cabbage, 2 peppers, an onion, a garlic, a piece of tofu, a spoonful of Korean hot sauce, a spoonful of ground beef, a bowl of water.
Practice
1, wash the pork and cut thin slices, green pepper, onion, wash and cut thick strips, spicy cabbage cut into thin julienne.
2, the pot pour oil hot, down into the pork slices stir fry, when the meat color after adding garlic stir fry garlic flavor, add spicy cabbage shredded fast stir fry.
3, add a spoonful of Korean hot sauce, a spoonful of ground beef, stir fry evenly and pour in the amount of water, high heat and cook for 5 minutes, add tofu, onions, green pepper, cook for 2 minutes, after the break can be off the fire.
4, delicious Korean pork and spicy cabbage tofu soup is ready, hot and sour flavor, with rice is very good, like to eat quickly learn it, every time I can eat 3 big bowls of rice.