Korean Spicy Cabbage

Korean Spicy Cabbage

by Mom Nini

4.7 (1)
Favorite

Difficulty

Easy

Time

30m

Serving

2

Spicy cabbage, the food that appears most frequently in Korean dramas, has also begun to be widely accepted by the Chinese following the invasion of the Korean Wave culture.
Spicy cabbage is of the same origin as Sichuan kimchi. It is a vegetable pickled and fermented, but it has a richer taste because of the addition of more auxiliary materials, so it is deeply loved by the Chinese public.
This spicy cabbage has been made before, and the process is quite complicated. This time the formula has been improved. It is medium spicy and tastes good. You can try it.

Ingredients

Korean Spicy Cabbage

1. Cut off the roots and old leaves of the cabbage, tear them into slices, and rinse them with water to control the water

Korean Spicy Cabbage recipe

2. Put the drained Chinese cabbage leaves piece by piece into a large pot. For each piece, sprinkle a layer of salt on the surface, then place another piece and sprinkle with salt, and repeat until all the leaves are placed. Enter

Korean Spicy Cabbage recipe

3. Put it in a cold place and let it marinate for more than 12 hours (at least 8 hours), you can see a lot of water marinated in the basin

Korean Spicy Cabbage recipe

4. Squeeze the water and reserve

Korean Spicy Cabbage recipe

5. Rub the white radish into fine filaments, add a little salt and mix well to get the water out, squeeze the water out and set aside

Korean Spicy Cabbage recipe

6. Cut leek into sections

Korean Spicy Cabbage recipe

7. Peel and cut apples

Korean Spicy Cabbage recipe

8. Peel and cut pears

Korean Spicy Cabbage recipe

9. Peel garlic, cut ginger into pieces

Korean Spicy Cabbage recipe

10. Add apples, pears, garlic, and ginger to the food processor

Korean Spicy Cabbage recipe

11. Whipped into puree

Korean Spicy Cabbage recipe

12. Prepare fish sauce

Korean Spicy Cabbage recipe

13. Add fish sauce to the chili powder and stir well

Korean Spicy Cabbage recipe

14. Add sugar

Korean Spicy Cabbage recipe

15. Add the mixed fruit puree

Korean Spicy Cabbage recipe

16. Shrimp skins and shredded white radish, mix well

Korean Spicy Cabbage recipe

17. 50g of glutinous rice flour, add 450g of water, mix well, then heat on low heat, stir while boiling

Korean Spicy Cabbage recipe

18. Turn off the heat when boiling until bubbling, and then continue to stir at the remaining temperature, and it will become a paste-like viscous state, and let it cool slightly.

Korean Spicy Cabbage recipe

19. Pour the cooked glutinous rice paste into the chili sauce

Korean Spicy Cabbage recipe

20. Add leeks

Korean Spicy Cabbage recipe

21. Mix thoroughly and serve the marinade

Korean Spicy Cabbage recipe

22. Take a piece of cabbage that has been squeezed out of water, spread a layer of sauce evenly on the front and back sides with your hands, and then put another piece of cabbage, and repeat this process until all the cabbage is coated (the roots should be more)

Korean Spicy Cabbage recipe

23. Place the cabbage with the sauce in the pot neatly, and finally put a thicker sauce on the surface, cover it, and ferment at room temperature for 1-2 days (1 day at room temperature in summer, 2-3 days in winter)

Korean Spicy Cabbage recipe

24. Then put it in a small box with better sealing performance, put it in the refrigerator for 5-7 days and start eating, it tastes best within 20-40 days

Korean Spicy Cabbage recipe

Tips:

1. Fish sauce can ensure the flavor of spicy cabbage. It is recommended that it is indispensable. It is sold in large supermarkets. If it is really not available, you can leave it alone.
2. Shrimp skins are used instead of shrimp paste. Shrimp paste is better.
3. Leeks can accelerate the fermentation of spicy cabbage and increase the aroma.
4. Glutinous rice paste is an essential step in the production of spicy cabbage. Whether the ingredients can stick together depends on it, and the fermented product tastes better. When cooking, use cold water to stir well, and when cooking, stir to prevent muddy bottom.
5. Taste the marinated cabbage, and then determine the amount of salt to be added later according to the saltiness. If it is salty, soak and rinse the marinated Chinese cabbage in purified water or cold water.

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