Korean Daughter-in-law Teaches You How to Make Authentic Spicy Cabbage
1.
Prepare all the ingredients
2.
Cut the cabbage to 1/2
3.
Break it by hand
4.
Put some in the water and mix well
5.
Soak the cabbage fully in salt water
6.
Sprinkle salt
7.
. Sprinkle some salt on each layer
8.
Need to marinate for 10 hours
9.
Turn the cabbage up and down at 5 hours
10.
After marinating, the cabbage needs to be washed
11.
After washing the cabbage, you need to control the water for about 30 minutes
12.
Put the kelp in the pot and boil water for 10 minutes
13.
Pour the boiled kelp water to cool
14.
Put water and glutinous rice flour in the pot
15.
Stir constantly to make a glutinous rice paste
16.
Cut radish
17.
Add a handful of chili noodles to the shredded radish and mix well
18.
Put garlic and ginger in a blender, add seaweed soup
19.
Beat into garlic and ginger
20.
Minced
21.
Cut shallots into sections
22.
Put the chili noodles in a larger container
23.
Pour fish sauce
24.
Pour the shrimp paste
25.
Add garlic and ginger
26.
Add the minced fish
27.
Stir well
28.
Stir in shallots
29.
Put in shredded radish
30.
Add glutinous rice paste and mix well
31.
Cabbage sauce
32.
The cabbage with the sauce should be wrapped
33.
Put the prepared spicy cabbage in the crisper
34.
Spread a layer of dehydrated cabbage leaves on top
35.
Close the lid
36.
Keep in refrigerator
Tips:
1. Try to choose yellow cabbage as the cabbage for spicy cabbage;
2. The process of pickling and dehydrating cabbage is very important, so beginners must repeat the test several times to find the feeling!
3. If the sauce is too dry during the mixing process, you can add some kelp water to the sauce, try not to use white water to ensure the umami taste of the spicy cabbage;
4. There is actually one less vegetable in the shared recipe, which is water celery. Since the water celery was not coming out when the video was recorded, it was not used; and when the video was put, the water celery was already on the market! Everyone must use some!
5. When spreading the sauce, the root should be the main part, and the part of the cabbage leaf can be passed by, and it should be spread layer by layer;
6. Finally, prepare a sealed fresh-keeping box for storage!
7. If you need to eat fully fermented spicy cabbage, it can be a little saltier when making it;
