The practice of Korean spicy cabbage Excuse me, the practice of authentic Korean spicy cabbage?

"This spicy cabbage was taught by my Korean boyfriend's mother. It can be said that it is authentic Korean spicy cabbage ~ this practice is more traditional. The materials used are not as fancy as the new (or Korean) methods on the market, but they are better. The taste is refreshing and the seasoning is concise! P.s Chao nationality, eating Korean spicy cabbage outside always feels that the taste is a little worse, and it can't catch up with Yanji Chao nationality's cooking, so I have to do it myself ~

10. 15, the first anniversary of the relationship is coming soon. Here, I use my first food diary to commemorate our acquaintance and love!

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Composition details

Other tastes

pickling process

It will take a few days.

Unknown difficulties

Steps of Korean spicy cabbage

1

Preparatory work:

1. Select Chinese cabbage and wash the appearance.

2. Divide Chinese cabbage into two parts

3. Use coarse salt to smear the cabbage layer by layer from the outside to the inside, paying special attention to the cabbage belt, otherwise this part is not easy to taste and has a delicate taste.

4. Put the processed Chinese cabbage neatly into a container and compact it. It's best to press a heavy object on it. Pickling takes about half a day, and it is best not to exceed 10 hour. The general standard of pickling is that the cabbage becomes soft (it takes time to prepare the Chili sauce below during the pickling process)

5. Take out the sauerkraut, rinse it with clear water (don't wash it too carefully), and drain the cabbage for later use ~

2

Wash and cut in half.

three

Chinese cabbage smeared with coarse salt.

four

Put it in a basin and cover it with heavy objects.

five

Pickled and rinsed Chinese cabbage.

six

Chili sauce method:

This is chili sauce for Chinese cabbage, and it is the soul of spicy Chinese cabbage ~ ~ ~

1. Peel ginger and mince garlic for later use.

2. Dilute the glutinous rice flour with a little water for later use, add a little water to the pot to boil, pour in the diluted glutinous rice water, and boil it into glutinous rice paste (sorry, I forgot to take a picture at that time, and then add ~).

3. Put all the ingredients in a large bowl, pour in the cooked glutinous rice paste, mix well while it is hot, and cool slightly (if you can't wait, you can put it on the cabbage while it is hot. According to the future mother-in-law, it will ferment faster, which means it will turn sour more easily, so I am afraid of acid, so I will do it later)

seven

Ginger and garlic powder, two kinds of Chili noodles, rapeseed powder. I forgot to take pictures when I put sugar and salt. Remember to add ~.

eight

The pepper paste mixed with glutinous rice paste is a little thick and cold (the production process of glutinous rice paste is added later).

nine

Operation of smearing spicy cabbage:

1. Spread the Chili sauce evenly on the cabbage layer by layer from the outside to the inside, and smear every leaf. When you get to the innermost cabbage, you can apply less. It's delicious here.

2. After wiping, smooth the leaves of spicy cabbage, put them in a clean container, and press them one by one, gently.

3. After all the yards are cleaned up, in order to let the cabbage ferment, I will put it in the house for a while, and then put it in the refrigerator (I usually put it in the refrigerator when I eat something that is not too sour in summer night, and put it in the refrigerator the next morning, and I can put it in the refrigerator for a while if I like sour). The temperature is not high in autumn now, so it will be fine in a day or so.

10

Wipe off the Chili sauce one by one.

1 1

Put the smeared spicy cabbage into a storage container.

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This is a newly completed drawing ~ ~ ~ What a sense of accomplishment! It costs at least fifty or sixty to buy outside, and it's not necessarily delicious ~ haha ~

In addition, because there is too much Chili sauce, the raw radish that is twice as spicy can be solved with the remaining ingredients (you can add a little sugar to make it sweeter).

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By the way, I also solved the fresh perilla leaves downstairs and made another traditional Korean dish (too exciting for me). . . Dare not eat, let Yuanyuan's children's shoes eat, that's called a fragrance ~)

Attachment method of perilla leaves:

Take fresh perilla leaves, wash them, remove stems, put pepper paste for spicy cabbage on each leaf, put them in a box, put them directly in the refrigerator and eat them two days later.

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Dangdang Dangdang ~ Finished product map! It looks so charming! Drooling ~ ~ ~

15

Continue ~ radish close-up!

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Chili sauce step supplement 1: glutinous rice flour diluted with water.

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Supplement 2: put water in the pot, boil the water, put glutinous rice water and simmer glutinous rice paste.

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Supplement 3: Pour the glutinous rice paste into a bowl such as Chili powder and stir it while pouring. Don't pour the glutinous rice paste all at once, the Chili sauce is easily diluted and difficult to wipe. ) stir well.

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Supplement 4: Stir the Chili sauce evenly, and prepare to apply spicy cabbage (this is just mixed).

skill

1. It is best to choose varieties with green outside and yellow inside, and the leaves are more tightly wrapped and heavier.

2. I learned it from the mother of BF in South Korea. I cook traditional spicy cabbage, which tastes lighter and more refreshing than Korean spicy cabbage, and the ingredients are more concise. Try to choose coarse pepper noodles. Pepper noodles that are too fine are more suitable for seasoning soup or vegetables. In addition, glutinous rice paste is used here, which is easier to put on and taste and has better fermentation effect.

3. If more salt is used in the process of making Chinese cabbage, you can put less refined salt when making Chili sauce. I usually put more than 2 teaspoons. I'd rather put less than too much anyway. Last time I shook my hands too much, and it turned out to be pickles! It takes three meals to eat a small piece of cabbage, and you can imagine how salty it is ~ ~ ~

4. The instruments in the whole process should be clean and free from oil pollution, so as to avoid deterioration during discovery.