1. The first is to wash the cabbage and carrots that I bought. I have to take apart one leaf and wash each leaf. I forgot to take a photo yesterday. There is no photo at this step. The authentic method is not to wash it first, and then wash it after killing the water. In view of the pesticide residues now It's so serious, so let's wash it, otherwise the process of killing water is tantamount to killing pesticides into cabbage. The second step is to spread a layer of cabbage, sprinkle a layer of salt, and then spread the cabbage and sprinkle salt. In order to speed up, the part of the cabbage gang can be inserted a few times with a fork. Here is a detail I summarized, the most tender cabbage heart Put it underneath, you don’t need a fork. The heart of the cabbage is very tender and easy to taste. The old leaves on the outside are relatively wilted. Put in the middle layer and insert a few more times, because the outer leaves lose water more heavily, and the middle layer is added. The pressure received is the least. In general, put it in the middle. The middle layers of a whole cabbage are not dehydrated, and they are very fat. They should be placed on the top, but with fewer forks. Because there will be a big water basin on it later, the direct pressure on this layer will be the greatest. Such an arrangement can make all the leaves to the same extent as possible to kill water. Some of them have completely lost water, and some are nothing. Change, it would be miserable. Put carrot slices on top of the cabbage, and then put a big pot on top of it and fill it with water to put pressure on the cabbage carrots
2. To supplement the picture in the previous step, carrots are on the top and cabbage is on the bottom
3. Can you see it? This is the water produced after a day and a night. A lot. Next, rinse the cabbage with water once or twice, and then take it out for a few hours, so that too much water will dilute the sauce and it will be easy to go bad. Drop
4. Prepare to mix the vegetables, 1: glutinous rice paste, the method is to boil a bowl of Sprite, add a spoonful of glutinous rice flour, stir well and boil, stop the fire and cool down.
5. 2: 17 catties of cabbage, two apples and two pears
6. 3: The authentic method is to put white sugar, but as long as my family can use honey instead of white sugar, I use honey all the way to the end, and make it for myself regardless of the cost. Put 8 spoons
7. 4: Must-have ingredients. Actually there should be fish sauce. Look for the ones that are not sold here. Then ignore them. Put 4 spoons and like to put some. I don’t have a cold, so I only put 4 spoons.
8. 5: Salt, plus one package for the pickled cabbage in the front, let's talk about the rest during the process
9. Remove the apples and pears from the pot, wash the ginger, peel the garlic, and grind them into a puree
10. Fruit puree
11. Add chili, specially bought non-spicy chili, it is best to buy Korean chili powder, it is said that it is not spicy at all, and it has no seeds. In fact, I like to eat chili seeds. Besides, I don’t buy that kind of seedless chili here. Powder, make do, add two
12. Add glutinous rice paste, about two bowls of sticky chili sauce is up to him
13. And good chili sauce
14. Add garnishes, cut the leek and celery that have been broken in the ears, the amount you want
15. Dice the carrots, add in and mix well
16. After the cabbage is controlled, cut it into a palatable size. The authentic method is not to cut it, but I really don’t want to get it everywhere every time I eat it. Let’s cut it now.
17. Only 17 kilograms of cabbage is so little. Finally, mix the ingredients and cabbage together, and it's ok
18. Put the lid on, in the current weather, you can move to the refrigerator to eat at any time after a day and night. PS:1, don’t worry that the shrimp paste will be very fishy, many things are fishy, in fact, you can’t taste the shrimp paste at all. , But it feels very fresh 2. Many things are not written as much. In fact, I don’t know how much to add. I don’t know how much to add. I just cook it for myself. When I add my favorite amount, the trick I don’t know is not. Stop tasting. After cooking for more than 10 years, I will feel it. Now I really can’t help you 3. In short, our slogan is not to ask for the best taste, but to rest assured. In the age of special additives for deep-fried dough sticks, to be honest, I don’t have the ability to make something more delicious than restaurants, but hehe, happy to make it, it’s not delicious, it’s delicious, who makes this food for yourself?
