Name: Homemade Korean Food-----korean Spicy Cabbage
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1000g Chinese cabbage; Some salt; 50g Glutinous rice flour; 40g ginger; 60g garlic; 1/2 onion; 1/2 Sydney; 1/2 apple; 85g Shrimp paste; 100g Fish sauce; 100g Chili powder; 40g Sugar; 1 carrot; 1 piece Chives; 2s Shallots

Homemade Korean Food-----korean Spicy Cabbage

by sunshinewinnie

4.8 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

Some time ago I made a simple version of spicy cabbage (to see the simple version of spicy cabbage, please copy the link here http://home.meishichina.com/recipe-233047.html). Although it is a simple version, it tastes real It's great, I really can't stop eating. I bought the shrimp paste and fish sauce a long time ago. After making the simple version twice, I decided to change it. This version uses a little more ingredients and takes a little longer, but it feels more like traditional Korean kimchi.

In the previous simple version of spicy cabbage, a netizen named montolee once said so and shared it for everyone to learn.

The host does not put any aquatic products in this spicy cabbage, so it is more accurate to call Korean-style spicy cabbage. Although this kind of spicy cabbage is also available in Korea, it is not popular. They usually add aquatic products. Spicy cabbage lactic acid bacteria (which is one of the highlights of spicy cabbage) added with aquatic products have a higher content. But some people don't like the fishy smell, so don't add it. It is more popular in North Korea and China's Yanbian area.

I have made two kinds of spicy cabbage. As far as I am concerned, if you eat it directly, I prefer the simple version, but the traditional version has a richer taste and is saltier. I will pay attention to the problem of adding salt when I cook it next time. It's not suitable to eat directly, but I used it to make kimchi pancakes, which tastes really good. In addition, regarding shrimp paste, many pros may be more worried about the fishy problem. This version of shrimp paste is not too much. In fact, the amount of shrimp paste can be reduced because the final product is too salty. Generally speaking, adding a little is not a big problem. "

Homemade Korean Food-----korean Spicy Cabbage

1. Remove the bad parts of the cabbage and divide it into four portions.

2. Sprinkle salt evenly on the roots of Chinese cabbage and marinate it overnight. I marinated it for 10 hours.

3. At this time, the cabbage has already produced a lot of water.

4. Wash the cabbage with clean water until the salt taste is very weak, squeeze out the water, and then put it in a strainer to filter out the excess water.

5. Add half a cup of water, about 165 grams, to the glutinous rice flour. Stir it well, then heat it over a low heat until it becomes a paste. Set aside to cool.

6. Prepare other ingredients.

7. Cut the ingredients dish into small pieces.

8. Prepare shrimp paste and fish sauce.

9. In the ingredient list, except for chili powder and sugar, other ingredients are put into the cooking machine.

10. Stir well.

11. Add chili powder and sugar and stir well.

12. The chili sauce is ready.

13. Wash the carrots, leeks and shallots and cut into sections.

14. Mix well with chili sauce.

15. Starting from the roots of the Chinese cabbage, spread the prepared sauce layer by layer, put it in an airtight container, and put it in the refrigerator to marinate for 4-7 days. The picture taken this time was marinated for 4 days.

Tips:
Ingredients: 1 Chinese cabbage (about 1000 g) Salt Ingredients: glutinous rice flour 50 g ginger 40 g garlic 60 g onion half a Sydney half an apple half a shrimp paste 85 g fish sauce 100 g chili powder 100 g sugar 40 g side dish : Carrot, 1 leek, 1 handful of shallots, 2 stalks
1. It is more salty to eat directly, and the salt on the cabbage must be washed a little bit. In addition, the amount of fish sauce and shrimp paste can be reduced, and the amount of sugar can be increased.
2. The chili powder I use is specially marinated kimchi. You can buy this from TB. The same goes for shrimp paste and fish sauce.