Korean spicy cabbage authentic way

Korean spicy cabbage practice

1, cabbage, peel off the outer layer, wash, inside and outside evenly smeared with salt, pickled for half a day.

2, pickled, squeeze out the water.

3, ready: ginger, garlic, apple, pear.

4, ginger, garlic, apples, pears minced, apples, pears with 1/3 or half can be.

5, chili powder, salt, monosodium glutamate. The amount of chili noodles depends on how much you like the spicy flavor, but also depends on the freshness of the chili noodles, and it is best to come back to a little bit of small scallions.

6, add an appropriate amount of cold white water, the chili noodles, salt, MSG seasoning.

7, pour ginger, garlic, apple, pear mince into the chili noodles.

8. Stir.

9. Start the pickle! Starting from the innermost layer, rub the blended chili paste all over the cabbage, inside and out.

10, be sure to wash your hands or bring plastic wrap gloves.

11, the whole plant are smeared.

12, take a container with a lid, pay attention to wash, must not have oil, if there is no cover, sealed with plastic wrap can also be.

13, 3-5 days later you can eat.

14, the last plate, is not very beautiful, there is no one drooling ah.

Korean spicy cabbage production tips:

1. sugar is added to fermentation to feed the bacteria;

2. chili powder is best to use the Korean production, China's production of ground chili pepper does not remove the seeds, quite cheap but not good;

3. acidity should come from the natural fermentation, rather than added vinegar;< /p>

3. acidity should come from the natural fermentation, not added vinegar;< /p> 4.

4. Korean kimchi can be eaten as is, or used in stir-fries.

Tips for Food Compatibility:

Apples: Apples should not be eaten with aquatic products, as they can cause constipation.