【liaoning】northeast Korean Spicy Cabbage
1.
Prepare a cabbage (all the old gangs are removed)
2.
Slice the cabbage with an oblique knife so that it is convenient to eat (you can cut the whole cabbage in half vertically)
3.
Prepare other materials
4.
Marinate the cabbage with an appropriate amount of salt for 24 hours, then knead it by hand to squeeze the excess water out (this step is not suitable for too much salt, too salty is not good, you can taste it yourself, add a little salt if it is too light, too salty Wash several times with clean water)
5.
Boil the glutinous rice flour with a proper amount of water to form a paste, don't get too dry.
6.
Mix coarse and fine chili powder into glutinous rice flour and mix well.
7.
Mix glutinous rice flour and cabbage and stir well.
8.
One head of garlic, 10 grams of dried shrimps (more or less, basically a small handful), one apple, one pear, one white radish, one small piece of white radish (just as big as an apple), one piece of ginger, one green onion A large portion, a spoonful of white wine, fish sauce, 3 leeks and Sprite (more or less) are put together in a blender.
9.
Pour all the ingredients into the cabbage
10.
Add appropriate amount of sugar, mix well (taste it yourself, adjust the spiciness and sweetness by yourself when it is not enough), put it in a sealed fresh-keeping container (no oil), and eat after 24 hours of fermentation. At this time, the acidity is not strong. If you want to eat it, you can eat it in a few days.
Tips:
Main raw material: one cabbage
Other accessories: Sprite 200ml fine chili powder 100g coarse chili powder 30g (100g if you can eat spicy) 10g garlic 1 shrimp (may be more or less, basically a small handful) apple, white pear, 1 white radish A small piece of ginger (the same size as an apple), a large piece of green onion, a large piece of salt, a spoonful of white wine (a spoon for eating), a spoonful of sugar (if you like sweet, more), 50 grams of glutinous rice flour, 3 leeks in water and 3 fish Lu 8 grams
