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
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
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
4.
Squeeze the water and reserve
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
6.
Cut leek into sections
7.
Peel and cut apples
8.
Peel and cut pears
9.
Peel garlic, cut ginger into pieces
10.
Add apples, pears, garlic, and ginger to the food processor
11.
Whipped into puree
12.
Prepare fish sauce
13.
Add fish sauce to the chili powder and stir well
14.
Add sugar
15.
Add the mixed fruit puree
16.
Shrimp skins and shredded white radish, mix well
17.
50g of glutinous rice flour, add 450g of water, mix well, then heat on low heat, stir while boiling
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.
19.
Pour the cooked glutinous rice paste into the chili sauce
20.
Add leeks
21.
Mix thoroughly and serve the marinade
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)
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)
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
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.
