Hunan cuisine

Korean hot cabbage

I learned Korean kimchi from XFs Korean friends. It should be authentic. My former friends knew that I liked kimchi. They sometimes picked it up and brought it over. Later I knew that in order to make it tasty, they put oysters, fish sauce, shrimp sauce, pickled vegetables in the sea. What, vegetarians dont want to eat any more? Ask about the way. Remove the food that cannot be eaten, and the taste is almost the same.

Food Material List

  • 1 Chinese cabbage One (1.2kg)

Operational steps

  • 1 Preparing raw materials
    Korean hot cabbage
  • 2 Boil a pot of boiling water and put in 80 grams of salt to cool. (Salt to water ratio: 1:15)
    Korean hot cabbage
  • 3 Chinese cabbage is washed and divided equally into four equal parts
    Korean hot cabbage
  • 4 Spread the remaining 70 grams of salt evenly on each leaf and root of cabbage.
    Korean hot cabbage
  • 5 Chinese cabbage is immersed in brine, pressed with a heavy substance, all immersed in water, about one night (more than 10 hours).
    Korean hot cabbage
  • 6 The pickled cabbage is quickly rinsed with water taken out from the brine and then drained in a sieve leak.
    Korean hot cabbage
  • 7 Making salting accessories. < br /> (1) Make glutinous rice paste glutinous rice flour 50g and 500g water (1:10) mix well, then heat it over a small fire, stirring while boiling; turn off the fire when boiling, then continue stirring at the remaining temperature, then it will become pasty and sticky, cool it until it is completely cooled and stand by.
    Korean hot cabbage
  • 8 Cool until completely cooled. Stand by
    Korean hot cabbage
  • 9 Mix glutinous rice paste and chili powder evenly.
    Korean hot cabbage
  • 10 Grind apples, pears, garlic and ginger.

    Korean hot cabbage
  • 11 Cut leek, celery, scallion, scallion, part of them, part of them into apple-pear paste and stir < br /> < br /> < br /> < br /> part of them into apple-pear paste.
    Korean hot cabbage
  • 12 Mix all kinds of paste with chilli paste, add fish sauce and mix well.
    Korean hot cabbage
  • 13 Spread the Chinese cabbage layer by layer, and spread the prepared sauce layer by layer on the pickled Chinese cabbage. The root of the cabbage is thick, so put a little more.
    Korean hot cabbage
  • 14 The Chinese cabbage with excipients is rolled up from the root, rolled into a tight ball and placed in a large sealed container at room temperature for one to two days, then transferred to the refrigerator for storage, so that it can ferment slowly in the refrigerator, about 5 days < br /> can be eaten.
    Korean hot cabbage

Tips

Tips:
1 Leek can accelerate the fermentation of spicy cabbage, and play a role in flavor enhancement, do not like the taste of leek can also be added.
2. Glutinous rice flour paste can make Chinese cabbage easier to hang oars, have a sense of stickiness, and ferment out better taste. When boiling, mix well with cold water. When boiling, mix well to prevent paste.
Fish sauce and oyster can guarantee the flavor of spicy cabbage, and vegetarian food can be avoided.
Salty and light can be adjusted according to their own taste.
5 Korean chili peppers are bright in color and beautiful in color. It is suggested to choose Korean chili noodles.

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