One of The Important Ingredients of Korean Food "spicy Cabbage"

One of The Important Ingredients of Korean Food "spicy Cabbage"

1. Pickle Chinese cabbage; first cut each cabbage into four petals with a knife.

2. Sprinkle salt evenly on the top and marinate for 24 hours. Turn over two to three times during the marinade to make it marinate thoroughly and evenly.

3. To make the chili paste; boil the glutinous rice flour with a little water.

4. Then pour an appropriate amount of water into the pot and bring it to a boil. Turn the water to a low heat and pour into the glutinous rice slurry and stir to form a thick paste. Stir until there are no particles evenly.

5. While hot, pour in the chili noodles and crushed chili and stir well.

6. Then pour in MSG and stir well, then sprinkle in an appropriate amount of salt and sugar and stir well.

7. Stir well and serve.

8. Put the dried fish in a food processor and beat into powder for later use.

9. Mash the garlic with a garlic masher into a puree, and then set aside.

10. Peel and dice the ginger, then mash it into puree for later use.

11. Dice the apple and pear.

12. Put the cut apples and pears into a food processor and beat them into a paste, then pour them out for later use.

13. Pour the whipped dried fish powder into the chili paste, mix well and let cool and set aside.

14. Take out the Chinese cabbage that has been marinated for 24 hours and wring out the water.

15. Then rinse with clean water and wring out again for later use.

16. After the chili paste is cool, pour the whipped apple and pear, then pour the garlic and ginger and mix well.

17. Add appropriate amount of fish sauce and white vinegar to the chili paste and mix well.

18. Finally, add the leek segments and mix well.

19. Put the marinated cabbage into the pepper pot and wipe the inside and outside of the cabbage one by one by hand. It is best to wipe each piece of cabbage well.

20. Put the cabbage with the chili paste neatly into a large crisper.

21. Cover the fresh-keeping box with the lid and seal it for fermentation. The fermentation period depends on the indoor temperature. The time for high temperature is shorter, and the time for low temperature is slightly longer. Generally, it will be marinated for 3-7 days. If fermented, put it in the refrigerator and refrigerate.

22. Take it when you eat it. The spicy cabbage is made.

Tips:

The characteristics of spicy cabbage; the appearance is pink, the fruity garlic is rich, salty and fresh, slightly sweet and spicy, and the aftertaste is slightly seafood flavor.



Tips;

1. The cabbage must be marinated thoroughly with salt. After marinating, it will be more tough. It can be twisted by hand and it is not easy to break. After wringing out, most of the salty taste can be removed, and then simply rinse with water. After rinsing, it must be wringed dry again. Do not carry excess water.

2. The chili noodles must be blanched before stirring.

3. Dried fish can be dried yellow croaker, dried anchovies, etc. Dried sea fish without salty or light taste is acceptable. It is best not to use dried freshwater fish, because dried freshwater fish is too heavy and fresh enough, and they are sold in these markets.

4. For fruit puree and garlic puree, you must wait for the chilli paste to cool thoroughly before mixing and stirring, otherwise, it will not taste good when it is cooked, and it will lose the spiciness of garlic and the aroma of fruit.

5. When taking food, be sure to use special sterilized chopsticks, clamps or spoons, otherwise the hair will grow and mold if it is contaminated. There are special sealed boxes for South Korea on the market, which have a rotary knob to set the date mark. You can set the preservation date by yourself to prevent it from being stored for too long. Generally, it can be kept fresh for about 30 days, or you can use paper strips. recording. It can be eaten after 5-7 days of fermentation.



The Korean "spicy cabbage" made with a large stir-fry spoon is ready for those who like Korean food as a reference!