How to make kimchi spicy cabbage, how to make Korean kimchi spicy cabbage

Ingredient breakdown. 1 Chinese cabbage.

1 carrot.

1 apple. 25g glutinous rice flour

4 cloves of garlic. Appropriate amount of shrimp skin.

15 leeks.

Half an onion. 2 green onions.

Fish sauce to taste. 1 small piece of ginger.

Medium-spicy taste. Pickling process.

Hours of time-consuming. Easy difficulty.

Wash the Chinese cabbage (leave it in water, don't dry it).

Cut the cabbage in half from the bottom middle.

Half a cabbage cut with a knife from the bottom, do not cut off.

Soak the cabbage in water and keep it moist (because only wet cabbage is good for dehydration after salting).

Rub salt on each leaf of the cabbage and marinate for 3-4 hours until the cabbage is fully dehydrated.

Cut the leeks into pieces, the carrots into thin strips, and the apples, onions, garlic and ginger into minced pieces (you can also break them in a food processor).

Add water to the boil of glutinous rice flour, stirring constantly during the period to avoid sticking to the bottom of the pan, until the glutinous rice flour liquid is translucent paste.

After the glutinous rice flour is cooled, add it to the above-mentioned miscellaneous vegetables and mix well.

Add an appropriate amount of Korean chili noodles, shrimp skin, sugar, soy sauce and fish sauce and mix well.

Wash the cabbage with clean water, and then coat the cabbage with the above-mentioned pepper and vegetable paste.

The pickling method and ingredients of Korean kimchi spicy cabbage are as follows:

Ingredients: 1 Chinese cabbage, 1 apple, 1 ginger, 2 garlic heads, 100 grams of chili powder.

Excipients: 100 grams of salt, 100-250 grams of sugar, appropriate amount of glutinous rice flour.

Steps: 1. Remove the rotten leaves of the cabbage and cut it in half, and sprinkle the salt evenly on it. It doesn't take a lot of salt to stick to it, and it stands for half an hour.

2. Then add tap water, mainly cabbage. Press on something heavier to prevent the cabbage from floating, and soak for twelve hours.

3. Remove the water control and set aside.

4. A cabbage is about two or three taels of spicy closed pepper noodles, and it is best to use Korean spicy cabbage special sedan eggplant Hui chili powder and put it in a pot. Pour in freshly boiled water and stir well, until it is slightly viscous, and set aside to cool and set aside.

5. Next, prepare a pear, an apple, a piece of ginger, and two heads of garlic and chop them into minced pieces.

3 taels of salt, the original recipe is half a catty of white sugar, don't dare to eat too much sugar, reduce the amount, stir together.

7. Bring the water to a boil in the pot, add the glutinous rice flour and stir it evenly with a spatula, and it is a paste.

8. Pour it in.

9. Stir well.

10. Put on disposable gloves, spread the mixed chili sauce layer by layer on the cabbage leaves, cover with plastic wrap and refrigerate overnight to taste.

11. There are green radishes at home, cut them into small pieces, sprinkle salt and marinate for half an hour, put water over the radish, marinate for 12 hours, remove the dry water, mix it with chili sauce, and marinate it together under the spicy cabbage. Put it in a container, seal and marinate for 3-5 days.

1.Wash the prepared Chinese cabbage, then cut it in half, smear an appropriate amount of salt on each layer of the Chinese cabbage, marinate for about eight hours, pour out the excess water, and then rinse the Chinese cabbage with a cool white boil, squeeze out the water and set aside.

2.Prepare the ingredients for pickling spicy cabbage: wash the apples and cut them into small pieces, generally determine the amount of apples according to the amount of cabbage, pears are also cut into small pieces for later use, ginger is cut into small pieces, white radish peeled and cut into thin strips, leeks are washed and cut into small pieces, pour the fish sauce into chili sauce, and then add diced apples, pears, ginger and garlic, shredded white radish, shrimp paste, less than sugar and an appropriate amount of salt and stir well.

Prepare another 50 grams of glutinous rice flour and 450 grams of water, stir well, cook over low heat until a paste, and then pour into the chili sauce.

3.Wear disposable gloves, spread the leaves of Chinese cabbage with chili sauce one by one, put them in an oil-free and water-free container, and put them in the refrigerator for a week before eating.

Step 1: Prepare the materials.

Cabbage, as well as the seasoning for the sauce, the ingredients of the sauce: radish, chives, leeks, garlic, ginger, apples, pears, coarse chili powder, fine chili powder, shrimp paste, fish sauce, syrup, glutinous rice flour, sugar, salt.

Step 2: Pickle the cabbage.

Cut the cabbage in half from the roots, break it by hand, sprinkle with salt, and soak in water for 6-8 hours.

After pickling the cabbage, you can press the weight to help the cabbage dehydrate.

Step 3: Prepare the sauce.

1.Add water to the glutinous rice flour, stir evenly, put it in the pot, boil the glutinous rice paste, pay attention to the low fire, and keep stirring.

Then it's about cooked, turn off the heat and let it cool.

You can add white sugar, because the white sugar is easy to melt because of the heat, stir evenly and let it cool naturally.

2.Finely chop the ginger and garlic into very small foams, or you can break them with a blender, which saves you trouble.

3.Apples, pears and radishes, peel and shred, taking care to remove the core.

Shred, pitted.

Shredded pears, shredded apples.

Shred the radish. 4.Chives, leeks and cut into sections.

Green onion segments, leek segments.

5.Put the paprika: coarse and fine.

6.Put shrimp paste, fish sauce, syrup, and cool glutinous rice paste.

Shrimp sauce and fish sauce. Let cool the glutinous rice paste.

6.Add salt, sugar, and syrup and stir well.

Mix and let ferment.

Step 4. Wash the cabbage.

After the cabbage is pickled, rinse it with water 1-2 times, otherwise it will be very salty.

After washing, squeeze out the water and put it in a buckle to make it easy for the water to leak out.

Step 5: Cabbage spread.

Wear disposable gloves and wipe each layer of cabbage.

This is the sauce that has been put for 3-4 hours.

After spreading the sauce, wrap it in cabbage leaves and put it in the crisper box like ** (cut side up), so that the cabbage is easier to taste.

Step 6: Put it in the refrigerator crisper room. Eat as you go.

Preparation of kimchi radish cubes.

Cut the radish into cubes of about 2cm, add salt to remove the water, leave it for 1-2 hours, rinse it several times with water, otherwise it is too salty, and finally add sauce and mix well.

The amount of one Chinese cabbage, one cabbage, 200g of coarse salt, 400g of pickled salt, 3200g of cold boiled water

I prepared the amount of pickled cabbage) 1 apple, 1 pear, 1 white onion or onion, 4 tablespoons Korean shrimp paste, 20g of ginger, 6 cloves of garlic, 250g of chili noodles, 300ml of fish sauce, 5g glutinous rice flour + 450g sugar + 50g of water 1 tbsp.

2 large glass bowls with an inner diameter of 18cm, a large basin of 28cm, a large sealed box for storing kimchi, a capacity of 8L, a knife, and a paring knife each for a milk pot.

23.After all of the above is done, put the kimchi in a container, cover and seal it, store it in a place where it is not light, and store it at a temperature below 15 degrees Celsius, and after 15 days of storage, you can eat it.

First of all, the cabbage is dehydrated with large salt, then washed, and finally mixed into a paste with ginger puree, garlic, apple puree, chili powder, white sugar, and Sprite, and finally add a little fried white flour, then add leeks, and finally evenly spread it in the cabbage, and finally press the cabbage to dehydrate and pickle. Generally, after 7 days of salting, there will be a sour taste, and the nitrite content is the lowest.

The pickling method of Korean kimchi and spicy cabbage is explained in detail at every step, and it is nutritious and appetizing.

How do you make spicy cabbage delicious? Teach you how to do it step by step, and the formula ratio is very detailed.

Here's how to make Korean spicy cabbage:

Ingredients: 500 grams of cabbage, 20 grams of apples, 20 grams of onions, 20 grams of leeks, 5 grams of carrots.

Excipients: 40ml salt, 140ml water, 2 tbsp Korean chili powder, 1 tbsp minced garlic, 1 2 tsp minced ginger, 1 tbsp fish sauce, 2 3 tsp green plum juice, 1 tbsp glutinous rice flour.

Steps: 1. Wash the cabbage leaves, I only used a cabbage heart.

2. Take a leaf and cut it lengthwise.

3. Cut into diamond-shaped blocks in the direction shown in the figure.

4. Add salt. <>

5. Add 100ml of water, mix the salt and water thoroughly, let it stand for 6 hours, stir it twice in the middle, and marinate it more evenly.

6. During the standing period, prepare the mixture. Cut the leeks into sections, shred the carrots and onions, and cut the apples into small pieces.

7. Prepare the minced garlic and ginger.

After an hour, wash the cabbage four times with water.

9. Drain and drain in a sieve.

10. During the draining process, start to make rice cereal. Pour glutinous rice flour and 40ml of water into the pot, boil over low heat, stir constantly, and prevent sticking and paste.

11. Turn off the heat when it becomes the state in the picture, and put it to a cool temperature before use.

12. Pour the previously cut ingredients into a pot and add chili powder.

13. Add all the sauce and pour in the rice cereal.

14. Wear disposable gloves and grasp well.

15. Put it in a prepared container, let it stand at room temperature for 3 days, taste a little sour and then put it in the refrigerator for storage.

Pickling method of spicy cabbage one.

1. Prepare an appropriate amount of fresh Chinese cabbage, kelp, chili pepper and edible salt for later use;

2. Clean the prepared Chinese cabbage and place it in the sun to dry for a day, then use a knife to cut it from the middle, then clean the kelp, drain the water and cut it into pieces for later use;

3. Evenly spread the salt on the Chinese cabbage with both hands, then remove the excess water after oozing water, and then put the Chinese cabbage into a clean, oil-free and water-free pickled wooden barrel;

4. Pour the kelp and chili pepper into the wooden barrel together, then add an appropriate amount of salt and cabbage, stir evenly, seal the wooden barrel and store it, and place it in a cool place for about ten days before eating.

Pickling method of spicy cabbage two.

1. Remove the old leaves and yellow gang of the prepared Chinese cabbage, then rinse it and divide it into two parts with a knife, then add an appropriate amount of salt, then soak it in clean water for about two days, take it out and squeeze it dry for later use;

2. Peel the prepared garlic and chop it into minced garlic, then wash the apples and pears respectively and chop them, then add an appropriate amount of fish, dried chili pepper and beef broth to the food processor and stir into a paste for later use;

3. Spread the stirred paste sauce evenly on the Chinese cabbage, to ensure that each leaf is stained, and then place the smeared spicy cabbage in the prepared oil-free and water-free pickling tank, seal it with plastic wrap and ferment in a cool place, and it can be eaten in about 20 days.

Summary. Hello! Depending on your question,:

Pickling method: 1Wash the cabbage with warm water, cut it into small pieces with a knife and put it in a container; 2.

Add an appropriate amount of salt, sugar, soy sauce, vinegar, pepper powder, minced garlic and other seasonings; 3.Stir the seasoning well with your hands, put it in the refrigerator and marinate for 2-3 hours, and then serve. Ingredients:

Salt, sugar, soy sauce, vinegar, pepper powder, minced garlic, minced ginger, thirteen spice powder, sesame oil, etc.

Hello! According to your question, :Pickle the draft empty method:

1.Wash the cabbage with warm water, cut it into small pieces with a knife, and put it in a container; 2.Add an appropriate amount of salt, sugar, soy sauce, vinegar, pepper powder, minced garlic and other seasonings; 3.

Stir the seasoning evenly with your hands, put it in the refrigerator and marinate for 2-3 hours, and then serve. Ingredients: salt, sugar, soy sauce, vinegar, Sichuan pepper powder, minced garlic, minced ginger, thirteen spice powder, sesame oil, etc.

I'm still a little confused, can you be more detailed?

Pickling method: 1Wash the cabbage with or calendar water, and then marinate it with salt and starch water (or vinegar sauce), and the marinating time is generally 2-3 hours; 2.

Cut the pickled cabbage into shreds, then add salt, slippery sugar, soy sauce, vinegar, minced garlic, minced green onion, chili paste, sesame oil and other seasonings, stir well;