Han STYLE recipe

Published Aug 22, 2022 at 21:46pm ET

Han STYLE recipe

It is said that kimchi is the most delicious dish made with Korean golden stains. The so-called "golden stain" is the general name of all kinds of spicy cabbage. Korean people use fish sausage, pine nuts in pickled cabbage, add a lot of garlic and chili powder, rub with their hands, dig a large crystal pear hollow, put gold stains into the refrigeration for several weeks. Friends of South Korea have passed on the practice of Korean kimchi. In late autumn and early winter, fresh Chinese cabbage is the best time to make chili cabbage.

Food Material List

1 One Chinese cabbage 1500g
2 Fresh pepper 200g
3 Cayenne pepper 100g
4 Glutinous rice porridge 300g
5 Shrimp sauce 20g
6 Fish sauce 10ml
7 sugar 100g
8 Apple and Sydney One each
9 Shredded radish 50g
10 Shredded carrot 20g
11 Ginger and garlic powder Each 50g
12 Rice Wine 10ml
13 salt 100g
14 Chicken essence 5g

Operational steps

1 A whole fresh Chinese cabbage, clean, boil a little salt water with warm water, soak Chinese cabbage for 30 minutes.
2 Cut it into four halves.
3 Spread a little salt in the middle of each layer and cover every half of the cabbage. Mainly wipe the white vegetable part, the vegetable leaf part need not be carefully wiped, the vegetable leaf is very tender and easy to marinate, if so, it will be very salty in the end.
4 Marinate for 8 to 10 hours in the ventilated place after applying salt. Marinate as shown in the picture. Then soak in cold boiling water for 10 minutes, drain the water and taste if the salinity is in line with your taste.
5 Production of pickled chili peppers; Wash and cut fresh chili peppers into pieces and beat them into chili powder in the machine.
6 The glutinous rice is boiled into a rotten porridge and left to cool. You can also use glutinous rice flour, but as far as possible glutinous rice porridge will be better.
7 Add sugar, pepper powder, ginger and garlic powder, a little salt, chicken essence, shrimp sauce, Thai fish sauce, mix together, taste, do not need too salty oh, because the cabbage is pickled. Continue adding shredded radish, shredded carrot and shredded apple. Let the refrigerator stand for 30 minutes.
8 Then take out and put in fresh chili powder and shredded pear. Finally sprinkle rice wine.
9 Water-control cabbage, each layer of vegetable leaves are coated with prepared chili sauce.
10 After all the sauce.
11 Cover it with clean vegetable leaves, place it in a large clean pot, then wrap it tightly with plastic film, and ferment it in a cool place at room temperature for 4 to 6 hours.
12 Fermented pepper cabbage is divided into sealed boxes, covered and refrigerated for more than a week, and can be eaten.

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