How to make Korean kimchi, spicy cabbage

1. Choose a good Chinese cabbage, remove the old gang, and cut it in half or four halves. Spread evenly on the cabbage with half a catty of salt, and it is best to spread the middle of the leaves and leave for 10 hours.

2. According to your own acceptance of spicy Chengdu (chili powder should be made of high-quality line pepper), mix two small spoons of Jiang rice noodles with water, cook Jiang rice noodles well, just like boiling thin corn flour porridge, and then mix the chili noodles with boiled Jiang rice water while they are hot and let them cool.

3. Cut the prepared ingredients onion into small pieces, chop the garlic and ginger, and put all of them into the chilled pepper paste and stir well.

4. Evenly coat each leaf of cabbage with chili paste, and put it in a clean and dry container after plastering. Note: (Koreans pay attention to the need to use their hands directly when smearing chili peppers, but it is estimated that many cooking mm feel that this will hurt the ** on their hands, so you can buy that kind of disposable film gloves).

Fifth, finally spread the unused chili paste evenly on the surface of the cabbage that has been placed, and it is done to be able to submerge.

6. Seal the top of the container with plastic wrap and place it in a dry and cool place. You can eat it in about a week. Note: Actually, the best container is to use that kind of crockpot, but this kind of utensils are rare nowadays and must be bought in a specific place.

Well, I hope it can help you make delicious and delicious spicy cabbage.

Recipe preparation: 1Wash ginger, garlic, dried chili pepper and Sichuan pepper, soak wild pepper, brown sugar, white rice vinegar and white wine.

2.Tear the cabbage into small pieces and wash them, drain them with water, and wash the carrots.

3.Slice the ginger and cut the carrot into small pieces.

4.In a container with a lid, add white wine, white rice vinegar, Sichuan pepper, dried chili, ginger slices, garlic, brown sugar, salt, and mix well.

5.Add cabbage, carrots, and an appropriate amount of cool and white, seal and marinate for 2 days.

6.Flip it with clean chopsticks.

7.Clamp on a plate.

8.Instant.

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.