Korean cabbage in chili sauce-You Are Foodie

By Catherine
34

Korean cabbage in chili sauce

Spicy cabbage is the representative of Korean kimchi. It is characterized by bright color and delicious taste. The cabbage is white, hot pepper red, ginger yellow and garlic slightly green. It looks pleasing to the eye and tempts the appetite; One bite is sour, spicy, sweet and salty. The more you chew, the more you taste. It is very popular with people of all ethnic groups.

Main Ingredients

Auxiliary Ingredients

The glutinous rice flour must be boiled with cold water, and it can't be stopped without stirring, otherwise it will paste the bottom. Boil to this consistency like paste.You can't put fish sauce without it. If you put a little chopped shrimp, it's easy to chop it into minced meat. Of course, it would be better to put Korean shrimp sauce, but I didn't buy it, so I feel the same about the shrimp skin. It tastes fresh. Of course, if you like the usual taste, you can not put the shrimp skin with fish sauce shrimp sauce. When I first cooked it, it was delicious.Salt can be used to pickle cabbage with large grain salt. Of course, it is better to have no iodized saltIf you want to finish eating quickly, open it for half a day. If you don't finish eating in the refrigerator, cover it or seal it.

Step 1 . Ingredients picture 1

Step 2 . Spicy cabbage ingredients Figure 2

Step 3 . Wash the cabbage, cut a knife at the root, and break the cabbage by hand. There are four pieces of cabbage in total. Pour half a basin of cold water into the basin, add about 200g of salt and mix well (add it slowly by yourself, taste it until it feels salty), press each half of the cabbage into the salt water, take it out and put it into an empty basin for use. Then sprinkle salt between each layer of leaves of the cabbage (mainly the rhizome, just take the leaves once, don't sprinkle salt too much, because the leaves are easy to taste), and finally pour the salt water into the cabbage basin. Peel and shred the white radish and put it in. Pickle the cabbage for more than 10 hours until it softens.

Step 4 . Pour the remaining brine in the basin into the box.

Step 5 . After the cabbage is pickled for 10 hours (or one night a day), wash the cabbage and radish with water until they are not too salty. (don't wash it tasteless), take it out and drain it for use.

Step 6 . Drain the cabbage. You can adjust the ingredients when waiting for the cabbage to drain. Peel and chop apples and pears (you can use a blender to stir them together, but there will be more water when you finish it), chop ginger, mash garlic, and put chili powder and chili noodles into the basin together. Add 12 tablespoons of sugar, 8 tablespoons of salt, 4 tablespoons of monosodium glutamate, 3 tablespoons of sesame (all the small spoons in the seasoning box), a small bowl of fish sauce (more than half of the bowl of eating bowl), and chop shrimp skin into minced meat.

Step 7 . This is the first time I took a picture. After many tests, the glutinous rice flour boiled more points is thicker, and there is no water after smearing the pepper. More than half of this amount is glutinous rice flour.

Step 8 . Start boiling glutinous rice porridge. At this time, put 50g of glutinous rice flour into the pot (if there is no flour, it can also be used, which plays a sticky role). Add water and even 9. The ratio of glutinous rice flour to water is 1:9).

Step 9 . Then fire again and keep stirring a little, otherwise it will paste the bottom. Boil to such a consistency like paste.

Step 10 . Cool and pour into the seasoning basin, and mix well.

Step 11 . Wear gloves before applying chili sauce. Just put the cabbage in the seasoning basin one by one.

Step 12 . Start to wipe the prepared chili sauce on each layer of cabbage (mainly the root, and the leaves pass by).

Step 13 . Start to wipe the prepared chili sauce on each layer of cabbage (mainly the root, and the leaves pass by)

Step 14 . After wiping, roll the cabbage with the outermost layer.

Step 15 . Put the cabbage into a clean container (there must be no water and oil, otherwise it is easy to break), put it indoors with the lid open for more than half a day, and put a preservative film on the container box when you see a little water oozing and the taste is a little sour. Finally, put the sealed box into the refrigerator for storage, and let it ferment slowly in the refrigerator. It can be eaten when it tastes sour about 1 day later.

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