Hang Cabbage Kimchi

Name: Hang Cabbage Kimchi
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 1 catty Hangzhou cabbage; 1/2 a cup salt; 100g Shredded white radish; 100g Shallots; 30g Cress section; 1/2 a cup Chili powder; 1 cup Glutinous rice paste; 100g Dried chili; 8 capsules garlic; a small piece ginger; 1/2 Water pear; 1/2 onion; 3 tablespoons Shrimp paste; 1/2 a cup Fish sauce; 1 tbsp granulated sugar

by m+n Zhang Zhensheng

4.6 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

Summer is here, and all kinds of seasonal vegetables are on the market one after another, but unfortunately, maybe because I live in a big city, many wild vegetables that are only found in the countryside are not seen here at all. In summer, cold kimchi or raw vegetables You can't make kimchi, maybe the countryside will improve when it arrives!
Hanging cabbage is one of the most common vegetables. Organic Hanging cabbage is also available on the market. When buying it, don’t buy the one with big and big leaves. You should choose the one with small leaves and small ones. This kind of taste is tender and tastes delicious. ! "

Hang Cabbage Kimchi

1. Hangzhou cabbage should be bought with a small head and not a wide leaf. This kind of taste is delicious.

2. Sprinkle the white part of the root with salt first. Grab and mix gently with your hands. You don’t need too much salt. The vegetables will soften during the mixing process.

3. Sprinkle the leaves with fine salt, grab and mix with your hands, and marinate for 15 minutes.

4. The Hangzhou cabbage is pickled, rinse with water, drain the water and put it in a large container. Put all the sauces in a juice machine to make a slurry, add the sauces, and add shredded white radish, green onions, and cress in order

5. Grasp it carefully with your hands, and then put it in the fresh-keeping box at room temperature for one day, let him mature, and then store it in the refrigerator. Never add vinegar, it is better to mature naturally.

Tips:
Hanging cabbage, I like to divide them into two parts for pickling. The leafy part and the white part of the root are thicker, and the pickling time is a little longer.
Coarse salt, I have tried it. Our Chinese coarse salt is not easy to use, so I switch to general sea salt to make it. The pickling time should be shortened.
For beginners, I suggest to take a look at it in five minutes to see how the vegetables become soft. Usually 15 to 20 minutes is more than enough. If the marinating time is too long and too salty, it will not taste good!