Korean kimchi spicy cabbage, is Korean kimchi a spicy cabbage?

How to make Korean spicy cabbage.

Ingredients: 10 cabbages (30kg), 19 cups of coarse salt (3kg), 15% water; Ingredients: 3 radishes (in catties), 1 bundle of green onion (400g), 1 bundle of mustard greens (1kg), 2 bundles of cress (600g), half bundle of green onions (400g), 10 heads of garlic (400g), 3 stalks of ginger (100g), 10 cups of chili noodles (800g), 2 cups of warm water), 1 cup of shrimp paste (250g), 200g of anchovy paste, 1 cup of raw oysters (200g), 2 cups of raw shrimp (300g), salt and sugar.

Preparation: Select the fresh cabbage, remove the yellow leaves, cut the thick cabbage into four pieces, and cut the small ones in half.

Take out an appropriate amount of coarse salt and dissolve it in water, soak the cut cabbage in water and then take it out, sprinkle an appropriate amount of salt on the cabbage stalks, the cut side is facing up, and put it into a large container to marinate layer by layer. After about 5 hours, change it up and down so that all the cabbage is marinated.

Wash the pickled cabbage several times in cold water, remove it, and drain it in a basket. Cut the large cabbage in half and pull out the thick roots.

Pick a firm and smooth radish to remove the whiskers, wash and dry it, then cut it into 2cm slices and shred it.

Wash the white green onions, mustard greens, and cress and cut them into 4cm pieces, and take only the white part of the green onion and roughly cut it into sections.

Peel and wash the ginger and garlic and mash them in a mortar, while the shrimp paste is roughly mashed with only the dried parts and leave the sauce in a container.

Raw oysters are shelled out, washed with a light salt water and removed.

Pick out the impurities of the raw shrimp, wash them with clean water to control the moisture, and then put them in a grinding machine to crush.

Soak the chili noodles in warm water, then add the shrimp paste and anchovy paste to soak further.

Pickling method :

Add the soaked chili noodles (step 9) to the shredded radish and stir until red, then season with salt.

Stir in the mashed garlic, ginger, dried shrimp paste and crushed raw shrimp, then add the cress, mustard greens, green onion and green onion and mix gently.

Season with salt and sugar, then add oysters and mix.

Pour the seasoning filling into a spacious container, add between the layers of cabbage leaves, then wrap the whole cabbage with the outer layer of leaves and mix with the cut side up.

Fill about four-fifths of the capacity of the jar with kimchi, and place the outer leaves of the pickled cabbage on the top to compact. If you want to store kimchi for a long time, sprinkle it with plenty of salt and store it.

Just buy that hot sauce.

No. Korean kimchi is not only spicy cabbage, many people will think of spicy cabbage when they mention Korean kimchi, but in fact, there are hundreds of varieties of kimchi in Korea, but spicy cabbage is the most distinctive.

Some people compare South Korea to a nation that grows up in a kimchi jar, kimchi is a must-have food in every Korean family, and Koreans can't do without it for three meals. As Korean restaurants become more popular, we are also getting more and more exposure to kimchi.

South Korea is located at a high latitude, and the winters are very long, and the cold climate leads to a very short growing season, so Korean housewives will pickle cabbage, cucumbers, radishes and other vegetables in the autumn to prepare for the winter.

In addition to the well-known Chinese cabbage, all vegetables that can be pickled can be used as the main ingredient for kimchi, and meat and seafood can also be used as auxiliary ingredients depending on the taste. Due to the different cooking methods of each household, there are more than 100 types of kimchi alone. Korean kimchi is really more than spicy cabbage, and Koreans must eat kimchi for three meals a day as many as three digits, but spicy cabbage is the most distinctive.

How to cook spicy cabbage?

1. Select a few good Chinese cabbages, rinse them and cut them into 4 small petals; Rub salt evenly on each cabbage leaf and place in a dry, oil-free container.

2. Marinate for 8-10 hours until the cabbage becomes soft, and pour out the oozing water.

3. Peel and shred the carrots, peel and cut the apples and pears into small pieces, and put them in a pot; Puree the fresh ginger and garlic with a garlic press and add it to the pot; Cut the leeks into small pieces, mince the green onions, add chili powder, sugar and a little salt, stir well to make a sauce and set aside.

4. Spread the drained cabbage and spread the sauce one by one, spreading each slice evenly. Place in a crisper box. Put it in the refrigerator to ferment for about 7 days, and it can be eaten after 7 days.

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. Use about two or three taels of chili noodles for a cabbage, and it is best to use the chili powder for Korean spicy cabbage 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.

There is a difference between Korean kimchi and spicy cabbage, and it is more obvious.

1.First of all, in the materials. Korean kimchi mainly uses vegetables rich in fiber, such as cabbage and Chinese cabbage, which can be used to make kimchi, and the condiments of kimchi are very rich.

2.On top of the preparation: Korean kimchi needs to be soaked in salt water and then sealed; The spicy cabbage pays attention to pickling, and the production process is relatively simple, unlike Korean kimchi, which needs to be sealed; Moreover, the time for Korean kimchi to soak is relatively long, and some will be shorter, which means that it takes more than 20 days to soak for a longer time; Spicy cabbage pickling is relatively flexible, and it can be eaten after 3 days in summer and about 10 days in winter.

3.In terms of nutritional value: Obviously, the nutritional value of kimchi is higher, because its materials are very rich, and the raw materials of spicy cabbage are very single, and the auxiliary materials are also only a handful. Therefore, in terms of nutritional value, kimchi will be better.

4.In terms of dietary therapeutic effect: kimchi is very helpful for constipation, and kimchi can be used as a weight loss snack, and it is possible to achieve a better effect if you stick to it.

It has the effect of preventing cell aging and lowering cholesterol. Spicy cabbage is rich in calcium, copper, phosphorus, iron and other minerals, that is to say, it can supplement the body's vitamins, as well as the effect of clearing heat and detoxifying.

Therefore, spicy cabbage and kimchi are still very different, although there are similarities in appearance, but in terms of value and efficacy, the performance of kimchi will be relatively excellent.

1. The main ingredients are different.

Kimchi: A variety of fruits, seafood, meat, and fish sauce as an ingredient (with meat).

Spicy cabbage: cabbage, chili, apple, glutinous rice flour, pear, ginger (no meat).

2. Different tastes.

Kimchi: Rich in taste, sweet and sour, spicy.

Spicy cabbage: spicy, crispy, sour, sweet.