Cottage Version Korean Spicy Cabbage
1.
Prepare two Chinese cabbage; split in the middle.
2.
Put the cabbage in a large basin and sprinkle with salt.
3.
Starting from the outer layer, spread the salt evenly.
4.
The roots of Chinese cabbage should be smeared more to make it easier to taste and to pickle more thoroughly.
5.
Prepare 3000ml of cold boiling water and pour it into a large sealable container; add an appropriate amount of salt, stir well, and melt.
6.
Put the salted Chinese cabbage into an airtight box one by one; let the salted water cover the cabbage; add a lid and soak for eight hours.
7.
Boil a pot of porridge with glutinous rice. (In order to save time, when salting the Chinese cabbage, cook it in a pressure cooker)
8.
Prepare crushed chili and chili powder.
9.
Pour the glutinous rice porridge into the chili.
10.
Mix slowly. Stir well.
11.
Prepare white radish, apples, green onions, ginger, garlic, and onions.
12.
All the ingredients are washed and shredded; apple slices, green onions cut into sections for later use.
13.
Pour the apples, onions, and garlic into the blender; turn on the power and beat them into a puree.
14.
Pour the mashed apple, green onion and garlic into the chili.
15.
There were too many to hold, so I had to change to a larger pot.
16.
Add salt.
17.
Pour the shacha sauce.
18.
Add cooked white sesame seeds.
19.
Pour in shredded white radish and green onion; mix well.
20.
Add sugar; mix the chili sauce and set aside.
21.
The cabbage that has been marinated for eight hours has melted; rinse it thoroughly with clean water and squeeze the water.
22.
Spread the cabbage evenly with the chili sauce; spread evenly from the middle to the outer layer; the roots are thick and need to be spread more to make it easy to pickle.
23.
Wipe layer by layer, and wrap the whole cabbage with the outermost cabbage leaves.
24.
Put the cabbage with the chili sauce in an airtight box, and add a layer of chili sauce on the top (the best way to pickle the cabbage).
25.
The sealed box is first covered with plastic wrap.
26.
Add the outer cover, buckle tightly, and put it in a cool place to ferment naturally. You can usually eat it after ten days. Of course, a longer time will taste better.
Tips:
1. Using glutinous rice porridge to make thick chili sauce can promote better fermentation of cabbage. The amount of glutinous rice porridge is half that of chili sauce.
2. When choosing Chinese cabbage, I personally think that Qingbangcai is easy to operate. White cabbage is more crispy and delicious, but it is easy to break when handling it.
3. I personally think that the taste of spicy cabbage has a lot to do with the ingredients used.
4. The cabbage must be squeezed out of the salt to clean the water, so that it is easier to apply the chili sauce.
5. The amount of salt in my chili sauce is large, and the fermentation is later. There is relatively little sugar and basically no sweetness.
6. If the marinating time is long, the cabbage starts to become sour and the flavor is quite different.
