[korean Spicy Cabbage] Serving with Rice is Superb and Delicious Regardless of Borders

Name: [korean Spicy Cabbage] Serving with Rice is Superb and Delicious Regardless of Borders
Total time: 1 h
Yield: 2
Cuisine: Chinese
Ingredients: 2s Chinese cabbage; 1/2 White radish; A handful Dried shrimp; A handful Chives; 1 piece apple; 1 piece pear; 150g Chili noodles; 5 slices ginger; 2 pcs garlic; Some salt; 2 spoons Sugar; A small bowl Fish sauce; 50g Glutinous rice flour

by Thin gray

4.8 (1)

Favorite

Difficulty

Normal

Time

1h

Serving

2

This spicy cabbage was made about 8 days ago, and until yesterday, I finally took it out to see the sun.

Spicy cabbage is a kind of food that has been handed down for generations by the Korean people, but it is now a popular food, and its sour and refreshing taste is also deeply loved by the Hui family.

This is the second time to make spicy cabbage. Compared with the first time, the ingredients are a little bit more, and the taste is actually good. If you don’t have an appetite, just have some spicy cabbage, which will definitely make people appetite and eat.

Different from pickled vegetables in the traditional sense, spicy cabbage contains rich inorganic substances such as calcium, copper, phosphorus and iron, which can promote the absorption of vitamin C and vitamin B. The sour lactic acid bacteria produced by kimchi fermentation can not only purify the gastrointestinal tract, but also promote the decomposition and absorption of protein in the gastrointestinal tract, and inhibit the growth of other harmful bacteria in the intestine. And spicy cabbage can be eaten raw or cooked, and can also be made into spicy cabbage fried pork belly, spicy cabbage sauce soup, spicy cabbage instant noodles, spicy cabbage stewed tofu, spicy cabbage bibimbap and other delicacies. It's definitely a delicious thing that knows no borders. I hope everyone likes it. "

[korean Spicy Cabbage] Serving with Rice is Superb and Delicious Regardless of Borders

1. Prepare the necessary ingredients for chili sauce.

[korean Spicy Cabbage] Serving with Rice is Superb and Delicious Regardless of Borders recipe

2. Wash the Chinese cabbage and cut it into 4 halves from the root. Spread a layer of salt evenly, and marinate for 8 hours until the cabbage becomes soft. Pour the marinated water. Then pass the cabbage to cold boiled water or purified water, wash off the excess salt and squeeze the water to dry for later use.

3. Chop apples and pears into fine pieces; shred white radish; chop garlic and ginger into fine pieces; wash and chop leek into sections, chop dried shrimp skins and set aside.

4. Pour the fish sauce into the chili noodles.

5. Then add chopped apples, pears, minced ginger and garlic, shredded white radish, leeks, minced shrimp skins, sugar, and salt and mix well.

6. Stir 50 grams of glutinous rice flour with 450 grams of water and cook into a paste on low heat. (After pouring the chili sauce, I remembered that the glutinous rice syrup and forgot to shoot, so I left them on the picture)

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

8. Mix well.

9. Put on disposable gloves or put on a fresh-keeping bag, and spread the chili sauce evenly on the cabbage. (Mainly the roots, just pass over the leaves of the cabbage)

10. Roll the cabbage covered with chili sauce from the leaves to the roots and put them in a clean container. After fermenting at room temperature for one day, put it in the refrigerator and ferment for 5-7 days before eating.

11. When eating, use clean and oil-free chopsticks to remove and eat.

Tips:
◎ Leek can accelerate the fermentation of spicy cabbage and increase the aroma.

◎Shrimp skin is used instead of shrimp paste. Shrimp paste is better, and shrimp skin is also good.

◎The glutinous rice flour paste can make the cabbage easier to hang on the paddle, it has a sticky feeling, and the fermented taste is better. When cooking, use cold water to stir well, and when cooking, stir to prevent muddy bottom.

◎Fish sauce is sold in large supermarkets, which can ensure the flavor of spicy cabbage. It is recommended that it is indispensable. If you can't buy it, you can leave it alone.

◎You can taste the marinated cabbage after it has been watered, and then determine the amount of salt to be added later according to the saltiness.