Going Out of The Country and Becoming Famous in The World-korean Spicy Cabbage
1.
Wash the baby cabbage and pick it into slices (you can choose Chinese cabbage, I'm afraid you will choose baby cabbage if you buy it badly, it is actually the same) because the leaves are small, you don't need to cut them, and then soak them in water (for more clean). I also cut half a white radish ~ cut the white radish into 1.5 cm square pieces
2.
Prepare a bag of coarse salt, drain the soaked cabbage slightly, find a container that can hold all the cabbage and radishes, first sprinkle a thin layer of salt, then put a layer of cabbage, and then sprinkle a thin layer of salt, but Spread the cabbage evenly, then put the cabbage and so on until the cabbage and the radish cubes are put out. (If you don't have it, refined salt can be used~ but it is best to use coarse salt, because the cabbage will be watered next, and the coarse salt is specially used for this~ ) Then put a piece of plastic wrap on the cabbage, and put a heavy object on the wrap for at least five hours.
3.
This is the cabbage that has been marinated for an afternoon. It is very soft, because there is so much cabbage soup. At this time, the cabbage is very salty, so you need to pour the marinated cabbage and radish. Fill the cabbage with clear water, this is also to remove the salty taste. After this step is done, soak the cabbage and radish in the water, and then prepare the marinade
4.
Prepare the fruits and vegetables, cut them into pieces and put them in a food processor to squeeze the juice (note that it is squeezing the juice~). Do not omit the fruits, which will help fermentation and will make the finished product have a delicate fragrance, which is a sweetness that cannot be replaced by sugar~ Carrots are for color ~The green onion enhances the flavor~
5.
Peel the ginger garlic and cut into pieces, continue to put it in the food processor to juice, no need to distinguish it from fruit and vegetable juice, just squeeze the juice together~ I'm just to take pictures~
6.
Place the squeezed sauce and fruit and vegetable residue separately, and then take out the glutinous rice flour.
7.
The personal secret weapon is here~~It is definitely the exclusive one that I personally developed~Mix the glutinous rice flour and fruit and vegetable juice in a ratio of 1:10~Note that it is fruit and vegetable juice~If your juice output is not large, you have to add some water, if it is enough If you do, use all fruit and vegetable juices~
8.
Put it on the fire and keep stirring on a low fire to avoid sticking to the pot. Heat until the glutinous rice paste is thick and thick. Stop the fire~ as shown in the picture.
9.
Put the glutinous rice paste aside and let cool. Peel half a white radish and rub it into thin strips~ Generally, I will pickle the spicy cabbage with the radish cubes. The reason is that the seasoning sauce of spicy cabbage requires shredded white radish~ Add appropriate amount of salt after rubbing. Water out, pour out the water after the water is discharged
10.
After the glutinous rice paste is allowed to cool, add the squeezed fruit and vegetable residue and the marinated white radish
11.
Add Korean chili sauce (I use it, it tastes good, you can add more chili sauce~ you can add more) and fine chili powder (chili noodles). You can see that I add very little chili noodles, because This chili noodle is very spicy~ You can add an appropriate amount according to the spiciness of your chili powder. It is recommended to add a little less first, and then add it after the final adjustment is not enough.
12.
Add sugar and fish sauce
13.
Remove the roots of the leeks, wash and cut into sections
14.
Add the leek segments, white sesame seeds and a small amount of salt. You must taste your cabbage at this time. If the cabbage is just a little salty, add less. If it is very salty, don't add it at all. Soak the cabbage in more water~
15.
Stir all the ingredients evenly and taste the taste. At this time, the taste should be good~ if it is not sweet or spicy enough, add chili noodles or white sugar. If the garlic and ginger are not enough, chop them into puree and add them~ But remember not to taste the garlic and ginger. It's too prominent~ The whole sauce should be a new taste of a fusion of various materials~ The main taste is sweet and spicy~
16.
First, apply a layer of sauce on the bottom of the big fresh-keeping box where you want to store spicy cabbage (the fresh-keeping box should be disinfected in advance without oil and water)
17.
The soaked cabbage is clean and the water is evenly spread on the hot sauce, making sure that each piece is covered with the hot sauce (when holding the water, it is like twisting a towel, but be careful not to break it)
18.
Spread an even layer of hot sauce on the cabbage
19.
Put all the cabbage in the same way. Put the white radish first or put it in the middle. It is completely up to you. The requirement is also to dry the water~ Put a thick chili sauce on the top~ This is good for fermentation~
20.
Cover the lid and ferment indoors. If it is winter, put it in a warm place. In summer, keep it indoors for one to two days. In winter, three to four days. It has a slight sour taste when you open the box. You can feel the cabbage by gently pressing it with the head of your chopsticks. There is a certain space under the cabbage. It is not a solid feeling but a virtual feeling when pressed, which means that the initial fermentation is complete~
21.
After the initial fermentation is completed, put it in the refrigerator fresh-keeping cabinet, that is, refrigerate~~I don't like the particularly sour, I like the taste when it is just fermented, so generally I eat it on the fifth or sixth day~ The more sour, the more prominent~ It's up to you what flavor you like~
22.
The side view of the crisper, the sauce must be enough to pickle the slices to taste~
23.
The finished product ~ cut into pieces if you have a customer ~ eat one piece if you don't have a customer ~ or just tear it with your hands like a Korean person ~ cool! The good taste is born like this~ Absolutely can't stop your mouth~ With it, you can make a variety of kimchi delicacies~
Tips:
1. Although the materials are more complicated, the taste is absolutely excellent~~~ So you try to prepare as much as possible~ Fish sauce is a condiment often used in coastal countries, and it is sold in major supermarkets. If not, use shrimp skin instead~ Both can be used. Put some~ I didn't put any dried shrimps
2. One of the key steps is to use fruit and vegetable juice instead of water to boil the glutinous rice paste
3. The second key step must be to clean the water of the radish cubes and cabbage, the glutinous rice paste should also be thicker, and the white radish should be pickled to remove the water. Because if their water is not cleaned, a large amount of soup will be produced during the fermentation process. It will make the sauce taste weaker and the dish will be too soft, which will ruin this hard-working kimchi~
4. The more fermented, the more sour, so if you put it in the room for slight fermentation, you must move it to the refrigerator to delay its fermentation speed~ lest you can't finish it for a while and become too sour
5. The base of this dish is sweet and spicy. In fact, it is also a prominent feature of Korean cuisine. Therefore, you must grasp the amount of salt. I have already said before putting the chili noodles carefully.
6. Although eating alone is already unstoppable delicious, you can also make kimchi fried rice, Korean spicy sauce soup, spicy fried rice cakes and other Korean dishes. On busy days, cook a bowl of white porridge or rice , It will definitely make you addicted to it~~ It's so delicious, it's definitely worth a try~
The 30,000 words of praise are omitted here, I hope you will learn it~ This is definitely an exotic delicacy that makes everyone exclaim, admire, and follow the trend~
