Do you need to peel apples and pears for pickling Korean spicy cabbage?

Generally, you don't need to peel it, and the authentic ones have to be foamed, so that there will be a taste, and the taste of cabbage will be maintained, and the fragrance of the fruit will be retained, so you might as well try it.

1.A cabbage, peel off the outer layer, wash, evenly smear the inside and outside with salt, and marinate for half a day Note: The production of spicy cabbage can not be stained with a little oil from beginning to end.

2.After marinating for half a day, squeeze out the water.

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

4.Chop ginger, garlic, apples, pears, apples and pears with 1 3 or half 5Pepper flakes, salt, monosodium glutamate.

The amount of chili noodles depends on how much spicy you like, and it also depends on the freshness of the chili noodles6Add an appropriate amount of cool boiling, mix the chili noodles, salt, and monosodium glutamate thoroughly7Pour the ginger, garlic, apples and pears into the chili flakes.

8.Stir.

9.Start pickling! Starting from the innermost layer, spread the mixed chili paste on the cabbage, and rub 10 on the inside and outsideThen wipe it.

11.The whole tree is plastered.

12.Take a container with a lid, wash it carefully, be sure not to have oil, if it is unlided, seal it with plastic wrap.

13.Success after 3-5 days.

Apples and pears contain natural sugars that can be used to enhance flavor, which is healthier.

Korean spicy cabbage method:

1. Remove the old cabbage leaves, wash them with water, and cut them in half lengthwise. Sprinkle salt on the surface of each cabbage leaf, put it in a clean container, stack it, add salt water, cover the cabbage, and marinate for seven hours.

2. Cut the white radish and green onion into shreds, cut the leeks and shallots into segments, and chop the apples, white pears, onions, ginger and garlic into puree. Add glutinous rice flour to water (the ratio of water is 10 1) and boil it to make a paste for later use.

3. First put the shredded radish, shredded green onions, leeks and shallots into a clean container, then put in the apple puree, white pear puree, onion puree, ginger puree, garlic puree, pour in shrimp paste (or fish sauce) and sugar and stir well.

4. Add refined salt and monosodium glutamate for secondary stirring, then pour in chili powder and glutinous rice paste, and stir well. Taste it, and add chili powder, sugar, and refined salt according to your taste preferences until it is made into a sauce that meets your taste.

5. Wash the pickled cabbage with water, cut an inch in the middle of the root, squeeze the water, and control the water for another 30 minutes.

6. Spread the sauce on each layer of cabbage leaves from the inside to the outside, and more on the thicker parts of the cabbage roots.

7. Put the cabbage evenly coated with sauce in a clean container, and sprinkle all the sauce on top of each layer of cabbage. After the cabbage is stacked, cover the container or close it with plastic wrap. After five to seven days, it is made into an authentic Korean spicy cabbage that everyone loves.

Pickle Ingredients:

The net weight of a Chinese cabbage is about 600 grams, 1 pear, 1 apple, 3 cloves of garlic, and 3 slices of ginger.

Production method: 1. Peel off the outer layer of old leaves of Chinese cabbage, wash it, sprinkle salt evenly inside and outside, marinate for half a day, rinse with water to remove the salt taste, and squeeze out the water;

2. Chop ginger, garlic, apples and pears into minced pieces (1 3 or 1 2 apples and pears can be used, the role of these two fruits is to improve the "net" spiciness) formed by ginger, garlic and pepper);

3. The amount of chili noodles depends on the degree of spiciness, but also depends on the freshness of the chili noodles, then add an appropriate amount of cold boiled water, and mix the chili noodles, salt and monosodium glutamate;

4. Pour the ginger, garlic, apples and pears into the chili noodles, mix them into chili paste, start pickling vegetables, start from the innermost layer, and spread the chili paste on the inside and outside of the cabbage;

5. After the whole grain is wiped well, take a container with a lid, pay attention to washing, there must be no oil, if there is no cover, seal it with plastic wrap, marinate for 3 5 days, and the Korean spicy cabbage is ready.

Spicy cabbage method Choose one or several of this kind of Chinese cabbage and go to the old gang, the old gang is not delicious with more fiber. 7-10 tablespoons of salt per half cabbage, how much is not important, more salt is less and the salting time is short, less salt and longer salting time. Add water to drown over the cabbage.

About two days! The marinating time depends on the amount of salt and the ambient temperature, the more salt, the shorter the time, and the higher the temperature, the shorter the time, check often. Submerged like this, the center part is also a little soft, but this one is a bit too much.

Rinse with water and control water for 10 minutes. To make garlic paste, there are about two heads of garlic in one cabbage, and more and less are the reasons for different styles. Garlic and chili pepper Add chili powder, more than 5 spoons of cabbage, (anyway, it doesn't matter if you don't use the left) an appropriate amount of monosodium glutamate, a spoonful of sugar, put about two pieces about the size of a thumb of ginger, and an appropriate amount of salt (you can taste the drowning cabbage first, if the taste is salty, put less salt, and if the taste is light, a little more salt) This step is the key to determining the taste, it is said that there is a Korean professor who celebrated his birthday and said that he would bring spicy cabbage, but the taste is different, mainly in this step.

You can add some Korean shrimp paste to make it a seafood flavor. You can also put fried sesame powder, fried coriander seed powder, or shredded apples, pears, and radish shreds to form different flavors and play freely. But occasionally put shredded radish (the kind that is green on the top and white on the bottom), and put 1 5 radishes on a cabbage.

You can also use your imagination. Mix well, add mineral water or cool boiled water to dilute to a paste, as shown in the picture above. Apply evenly.

Seal it with a plastic bag, put it at a temperature of 0 degrees - 6 degrees to ferment, if you are hungry to eat it the next day, but the twentieth day - 40 days is the best to eat, it is estimated that you can't wait, even can't wait. Korean spicy cabbage (method) Korean spicy cabbage is an authentic Korean flavor, this dish has the unique taste of Korean hot sauce, and also has the crispness of the cabbage itself, which is relatively refreshing to eat. Ingredients:

The net weight of a Chinese cabbage is about 600 grams, remove the outer layer of old leaves, sprinkle salt inside and out, and submerge for half a day. Rinse with water to remove the salt smell and squeeze out the water. Pear, apple, garlic, ginger.

Preparation: Ginger, garlic, minced apples and pears are also minced, with 1 3-1 2 apples and pears, the effect of these two fruits is to improve the "clean" spiciness. The amount of chili noodles depends on how much spicy you like, but also the freshness of the chili noodles, add an appropriate amount of cold boiled water, mix the chili noodles, salt, and monosodium glutamate, pour the minced ginger, garlic, apples and pears into the chili noodles, mix the chili paste thoroughly, and start pickling vegetables.

Korean spicy cabbage.

Ingredients: 1 Chinese cabbage, coarse salt, 1 green onion, 2 chives, 1 cucumber, 1 carrot, 1 pear, 1 onion, 1 garlic, 1 ginger, Korean chili powder, salt, sugar, fish sauce, shrimp paste, chicken essence.

Method 1The leafy green and long Chinese cabbage is cut in half one by one. Coarse salt (available at the market grocery store) and rub each layer of leaves. Marinate for 8-10 hours, then wash off the salt and grab the water.

2.Slice a green onion. Cut the chives into two pieces. Shred one cucumber and one carrot each. Shred one pear. Shred one onion. A whole garlic is pressed into a garlic puree. Ginger in small pieces and shredded.

3.Mix Korean chili powder with chicken essence, salt, sugar, fish sauce, shrimp paste (Lee Kum Kee's), then add Korean chili sauce and mix well (this saltiness and spiciness).

4.Then put on disposable gloves and spread each cabbage leaf with the sauce. It tastes best when placed in an airtight box and refrigerated for five days.

1.Wash the Chinese cabbage you bought and cut it in half

2.The Chinese cabbage should be evenly sprinkled with coarse grains of salt to make the Chinese cabbage soft, 3Chop the leeks and artichoke, add shrimp paste, fish sauce, garlic paste, ginger juice, fine chili powder, salt, chicken essence and a little sugar and stir, if it is too dry, you can add some cold boiled water

4.Spread the stirred sauce evenly on each leaf, then put it in the jar and seal it, and hide it for about a week before eating

It seems that Korean spicy cabbage is not delicious.

1. Ingredients: Chinese cabbage (or baby cabbage), chili noodles, apples, pears, ginger, garlic, salt, sugar, fish sauce.

2. Wash the Chinese cabbage and cut it into 2 halves or 4 halves (baby cabbage is also very good).

3. Evenly salt the inside and outside, and marinate for about 4 hours until the cabbage shrinks in size and becomes soft. (The more salted it is, the faster it is).

4. Rinse off the excess salt with clean water and then cool the boiling water, wring out the water (taste the saltiness of the dish after the water, if you feel salty, you can soak it in water for a while to remove the salty taste.) ）

5. Half an apple and half a pear, chopped into minced pieces; half a white radish, sliced into shreds; Finely chop the garlic and ginger.

6. Add an appropriate amount of salt, sugar and fish sauce to the chili noodles, and mix well with cold boiled water. (there is no fish sauce that you can not without, but adding it will definitely guarantee the taste.) ）

7. Mix the prepared chili paste with shredded radish, minced apple, minced pear, minced garlic and ginger.

8. Spread the chili sauce evenly on the inner and outer layers of the cabbage.

9. Put it in an oil-free sealed container, put it in the refrigerator and refrigerate it for one day before eating. If you are in a hurry, you can refrigerate it for a longer time before eating.

Zero failure peace of mind spicy cabbage! If there is one of the most versatile dishes in the world of gastronomy, who else is there besides spicy cabbage.

Pickled spicy cabbage, delicious and delicious.

Prepare a clean basin without oil and add 50 grams of salt.

Cut the bok choy into six equal portions.

Add an appropriate amount of cold water to the pot and stir into salt water, and add the Chinese cabbage.

A weight can be pressed on top and marinated for 8-10 hours.

The pickled Chinese cabbage becomes soft, remove and drain for 10 points.

Add glutinous rice flour to water and stir up.

Add an appropriate amount of water to the pot, pour in the glutinous rice paste, heat it over low heat and cook until it thickens into glutinous rice paste, and set aside.

Peel and dice the apples and pears and put the ginger, garlic and onion together in a blender. Then stir into a puree.

Shred the white radish and cut the green onion into sections.

Pour the chili powder into the cold glutinous rice lake. Add the sugar.

Add the white radish, green onions and stirred mixture.

Add crab roe paste, Korean hot sauce, Korean syrup, and stir well to make a chili paste.

Then spread the mixed chili paste into each slice of cabbage, and all the cabbage should be spread evenly.

Put the spicy cabbage in a crisper and seal it, and refrigerate it for 3-5 days before eating.

Precautions: Chinese cabbage is easier to absorb when cut into small parts and pickled. When the cabbage is soaked in lightly salted water, the container must be clean and oil-free, and it is best to press some heavy objects on it, so that the cabbage can better absorb the salt.

The cabbage must be soaked for a long enough time to become soft before it can continue to the next process, so that the spicy cabbage will not have the taste of lettuce and have a better taste. I use crab roe sauce, if you don't have it, you can also use shrimp sauce to make it. The pickled spicy cabbage is actually edible, but the fermented spicy cabbage tastes better, and it is generally best eaten in about 3 days.

The above is from empirical induction, hope.