Name: Korean Pickles-{spicy Cabbage}
Total time: 2 h
Yield: 2
Cuisine: Chinese
Ingredients: Some Chinese cabbage; Some Glutinous rice flour; Some apple; Some carrot; Some ginger; Some garlic; Some salt; Some Chili noodles; Some Sugar; Some Fish sauce; Some Shrimp paste

Korean Pickles-{spicy Cabbage}

by lizkitchenlife

4.8 (1)

Favorite

Difficulty

Easy

Time

Serving

As soon as the rainy season is over, it is midsummer. The continuous soaring temperature is not an exaggeration. The hot air and the hot ground make this hot city always make me feel guilty at this time every year.

When it’s hot, people’s appetite is worse, and they are not sure what to eat. Making a porridge with some pickles is a simple and refreshing choice~

In fact, there are many kinds of pickles, and the ingredients are also very rich. I can’t help but admire the wisdom of the older generation in eating. Layers of craftsmanship are pickled and seasoned. They taste sweet, sour and spicy. There are strange smells, all kinds, to satisfy the population~~~~

In addition to the traditional Chinese pickles, there are also many pickles in Bolai. Korean kimchi is probably the most common. When barbecues, porridge, or cold noodles are always accompanied by a plate, the color is bright, sweet and sour, only By mastering a few tips, you can enjoy authentic Korean-style spicy cabbage at home!

(The ingredients will not lie, the taste will not betray)"

Korean Pickles-{spicy Cabbage}

1. Try to choose a large Chinese cabbage with full leaves

2. Cut the Chinese cabbage, soak it in light salt water for 5-10 minutes, then wash it and drain the water

3. Drain the water and put the Chinese cabbage in a large basin, and sprinkle the roots of each piece of cabbage with fine salt. The loose outer leaves of the cabbage can be removed directly before pickling. You don’t need to put too much salt, it will be seasoned later. This is just to soften the cabbage and make it tough by leaching out water.

4. Marinate until the cabbage leaves become soft and water is released. Wash with water several times and drain for later use.

5. Prepare the marinade: Boil glutinous rice flour into rice paste, let it cool, add fish sauce, garlic paste, ginger paste, chili noodles, sugar, and shrimp paste. The focus is to add a small amount of Sprite, and then serve with carrot sticks and apple sticks. At this time, you can taste the taste. If it is too light, add some salt and chicken essence and stir well.

6. Then evenly wrap the sauce on each piece of cabbage leaf and the roots of the cabbage, stuff some carrot sticks and apples on the roots, and apply repeatedly until all are evenly coated. I do it by hand, so it’s not easy to take the camera to take this step, forgive me~

7. Find a clean and oil-free airtight box, put the smeared cabbage in the sauce, cover it with plastic wrap, and let it stand and ferment for a few days to eat. In fact, the finished product can be marinated for a few hours, but the taste is definitely not as good. The finished product of Tin Hau is thick~ When it is hot, you should put it in the refrigerator to preserve it.