Ingredients: Chinese cabbage, salt, water, radish, carrot, shallot, pine nuts, fine Chili powder, coarse Chili powder, fish sauce, shrimp paste, sugar, glutinous rice paste, garlic, ginger, onion and pear.
Practice steps:
Step 1, remove the injured and dirty surface of Chinese cabbage, and cut the bottom with a kitchen knife with a depth of about15cm.
Step two, tear half with both hands.
Step 3: Sprinkle salt evenly on the leaves of Chinese cabbage.
Step 4, soak the bottom in salt water for about 2 hours.
Step 5: Soak all the cabbages in salt water for 5-6 hours until the cabbages are completely soft (not too salty, just tear off a small piece and rinse it with water, and taste a little salty).
Step 6: Wash it with clear water and put it on the internet for about 1~2 hours to drain it for later use.
Step 7, cut the leek and shallot into 4cm sections for later use, and slice the pepper.
Step 8, shred the red and white radish for later use.
Step 9, put all the kimchi sauce seasonings into a blender and beat them into kimchi sauce.
Step 10: Add shredded radish, onion and leek into the pickle sauce and gently stir.
Step 1 1, spread the prepared sauce evenly on each leaf of Chinese cabbage, find a container, put the Chinese cabbage mixed with sauce evenly in the container, put it away layer by layer, and cover it until it makes a wheezing sound.
Step 12. Put the mixed Chinese cabbage into a container layer by layer, compact it by hand, and store it at room temperature, and it will ferment soon.
Matters needing attention in selecting Chinese cabbage:
1. When selecting Chinese cabbage, it should be noted that the growth of Chinese cabbage should develop sideways and the roots should be concave. This heavy and compact Chinese cabbage is a good one, weighing about 1.5~2 kg.
2, the radish depends on whether there are many lines on the side, and the lines are not too soft. Don't choose lush leaves at the top, and the lower body should be round and fat with less miscellaneous hair. It is a good radish that tastes sweeter and cooler.
3. Cucumber should be long and straight, with even thickness and many thorns.