Authentic and detailed methods of Korean spicy cabbage?

Ingredients: Chinese cabbage, white radish, onion, apple and pear

Accessories: salt crab sauce, fine pepper noodles, glutinous rice flour, green onions, sugar, ginger and garlic, and korean chili sauce.

1. Prepare an oil-free and clean basin and add 50g salt.

2. Cut the cabbage into six equal parts.

3. Add a proper amount of cold water to the basin and stir it into salt water, then add Chinese cabbage.

4. You can press a heavy object on it and marinate it for 8- 10 hour.

5. The sauerkraut softens and drains for ten minutes.

6. Mix glutinous rice flour with water.

7. Add an appropriate amount of water to the pot, pour in the glutinous rice paste, and cook until it becomes sticky, becoming glutinous rice paste.

8. Prepare seasoning ingredients.

9. Peel and cut apples and pears, and put them into a blender with ginger, garlic and onion.

10. Then stir into mud.

1 1.

12. Pour Chili powder into the cold glutinous rice lake.

13. Add sugar.

14. Add white radish, onion and mixed mud.

Add crab paste.

16. Add Korean hot sauce.

17. Add Korean syrup.

18. Stir them all evenly to become Chili sauce.

19. Then put the prepared Chili sauce on each piece of cabbage.

20. All the cabbages should be smeared evenly.

2 1. Put the spicy cabbage in a fresh-keeping box, seal it and refrigerate it for 3-5 days before eating.

skill

Chinese cabbage is easier to taste when it is cut into small equal parts and pickled.

When cabbage is soaked in light salt water, the container must be clean and oil-free, and it is best to press some heavy objects on it to make cabbage absorb salt better.

Cabbage must be soaked for enough time to soften before going on to the next process, so that the spicy cabbage has no taste of lettuce and tastes better.

I use crab sauce. If not, I can also make it with shrimp sauce.

Pickled spicy cabbage is actually edible, but fermented spicy cabbage tastes better, usually about 3 days is the best.