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

Ingredients 500 grams of cabbage, 2 dried chili peppers, 2 pickled chili peppers, 1 piece of ginger.

Seasoning: Appropriate amount of soy sauce, salt, sugar, Sichuan pepper, vinegar, and sesame oil.

Method. 1.Wash the cabbage and cut it into 2 cm pieces; Wash the ginger and pickled pepper and cut into thin strips.

2.Marinate the cabbage segments in salted water for 2 hours, remove them, squeeze out the salted water, put them in a basin, add the chopped ginger and pickled pepper shreds.

3.Put sesame oil, dried chili peppers, and Sichuan peppercorns in a pot and bring them to a boil and pour them over the vegetables.

4.Then add an appropriate amount of sugar, vinegar and soy sauce and mix well.

Recipe: Chinese cabbage, white radish, ginger, garlic, onion, pear, apple, 80 grams of fish sauce, 2 spoons of shrimp paste, 1 spoon of shrimp skin, 50 grams of powdered sugar, 300 grams of chili noodles, 100 grams of glutinous rice flour, 500 grams of water. (Pickled spicy cabbage requires the use of leeks, production method:.)

1. It is best to use this kind of green leaf hugging white for pickled spicy cabbage, and the spicy cabbage made has a natural fragrance. The cabbage does not need to be cleaned, first remove the outermost large leaves, you can keep the stir-frying, and then remove the extra roots, cut them into 4 parts from the roots, do not move the leaves, and then tear the cabbage into 4 parts from the roots, so that there are no broken leaves when pickling vegetables.

2. Prepare a clean big pot, put the cabbage into the pot, a layer of cabbage and a layer of salt to evenly stack it, the salt can be put more appropriately, you can sand out the water faster, don't be afraid of being too salty, because we will clean it later.

3. After all the stacks are placed, sprinkle the top layer with salt, press it up with a heavy object, and place it in a cool place for a day to let the cabbage fully sand out the moisture.

4. The next day, the cabbage has sand out a lot of water, we dry the water, and then put it in clean water to wash it twice, wash off the salt, plus sterilization, clean the water in the cabbage, can dry more dry, put aside to control the dry water for later use.

5. Wash the white radish and cut it into shreds, and cut the green part of the green onion into shreds and put it on a plate for later use. Apples and pears do not need to be peeled, the pits removed, and cut into small pieces; Remove the skin and roots of the garlic and set aside; Cut the onion into teeth and the ginger into chunks, put them together in a grinder, and whip them into a fine paste for later use. If the capacity of the mincer is small, it can be whipped in two parts.

7. After the glutinous rice paste is cooled, add 300 grams of chili noodles and stir well, then add the apple paste that was beaten before and stir well.

8. The soul of chili sauce is fish sauce and shrimp paste, so the amount of fish sauce can be appropriately more, I put 80 grams, then add a large spoon of shrimp skin, and finally add 2 spoons of shrimp paste, and then 50 grams of rock sugar powder, continue to stir evenly, at this time you can taste salty, add edible salt according to personal taste, our hot sauce is ready, and finally add shredded green onions and shredded radish, stir well.

9. Open the cabbage with good water one by one, and evenly wipe the hot sauce, especially the roots, to avoid uneven pickling and no flavor, and finally wipe it inside and out.

10. After spreading all evenly, put it in a pot and seal it for 2 days, then refrigerate it for two days before eating. The room temperature in my house is more than 20 degrees, so ferment for 2 days, if the room temperature is low, please extend the time appropriately.

We usually use vinegar to ferment pickles, while Korean-style spicy cabbage uses glutinous rice fermentation, so the spicy sauce must be prepared more, the amount must be sufficient, and the inside and outside can be smeared.

The pickled spicy cabbage can be eaten directly, or it can be made into other dishes, such as spicy cabbage fried rice, spicy cabbage tofu soup, kimchi soup, and spicy cabbage stir-fried pork belly are particularly delicious.

Korean kimchi is loved by many people, it is spicy, and it has more vitamins, proteins, and methyl cellulose, so in the case of eating it, it has some assistance at all levels of the body, in addition, it has more Chaotian peppers, and the actual effect of dissipating cold and dampness is also very, very good, and in the selection of it, it can also be carried out with peace of mind, so how is the Korean spicy cabbage made?

How to make Korean spicy cabbage, many people don't know how to make it, it's not difficult, and in the case of making it, you can add some food according to your own favorites.

How to make Korean spicy cabbage:

Ingredients: 1) 1 cabbage.

2) 2 heads of garlic (you can lose one head if you hate the taste), 3 pieces of ginger (about 2 inches long can be), finely chop and chop the minced pieces, one apple, one pear, one shallot, use a juicer (or food production processor) to make it sticky.

3) 4 fresh green onions, cut into 1-inch long sections.

Condiments: salt (appropriate, can be adjusted according to your taste), chili noodles (use coarse chili flakes in Japan, about 5 tablespoons), fish sauce (2 tablespoons, key to the alcoholic effect), appropriate sugar (about 2 tablespoons of white sugar, add 1 tablespoon of caster sugar).

Xiao Xia assists the great god 40 to 50.

Method:1. Wash the fresh cabbage, drain for an hour, divide a vegetable into two, sprinkle with appropriate salt (preferably particulate Fuqing), and a leaf should be evenly proportioned.

The amount of salt can be considered according to the taste. Let it sit for 2 days after sprinkling with salt. Then rinse the salt with cold water and control the dryness.

2。Xiao Xia assists the gods 40 to 50 up and down, put 3 small plates of water, after the fire boils, turn to a simmer and cook for another 20 minutes. Remove heat and let cool.

3。5 tablespoons of chili noodles (if you like chili peppers, you can put more chili noodles) with cold dried shrimp soup, stir well. Put 2 tablespoons of fish sauce, then put the prepared ingredients (2) and (3) together and stir well.

Add 2 tablespoons of sugar and 1 tablespoon of caster sugar and stir again.

4。Coat a green cabbage leaf from the inside to the outside with a good seasoning pepper compound. Put it in a sealed basin to control the temperature for 1 day, and then transfer it to the refrigerator for 3 days, and then you can take it (it is best to marinate it in a basin, the taste is better).

According to the above detailed introduction, the Korean spicy cabbage method also has some mastery, and in the case of making it, it can be carried out in the above way, but it should be noted that it takes a certain amount of time to make such a delicious meal, don't be in a hurry to eat, otherwise you will not be able to taste its unique taste.

Ingredients: (1) 1 Chinese cabbage.

2) 2 heads of garlic, 3 pieces of ginger, finely chopped, 1 apple, 1 pear, 1 onion, and beat into a paste.

3) 4 fresh shallots, cut into 1-inch sections.

Seasoning: salt, chili powder (about 5 tablespoons Korean chili flakes), 2 tablespoons fish sauce, sugar to taste (about 2 tablespoons sugar, add 1 tablespoon powdered sugar).

40 to 50 small dried fish.

Korean spicy cabbage recipe.

1 Wash the fresh Chinese cabbage, drain for an hour, divide a vegetable into two, sprinkle an appropriate amount of salt (preferably granulated sea salt), and evenly on each leaf. After sprinkling with salt, let it sit for 2 days. Rinse the salt with clean water and drain.

2 About 40 to 50 small dried fish, pour in 3 small bowls of water, bring to a boil over high heat, turn to low heat and cook for another 20 minutes. Remove from heat and let cool.

3 5 tablespoons chili powder, in cooled dried fish broth, stir well. Add 2 tablespoons of fish sauce, then put together the prepared ingredients (2) and (3) and stir well. Add another 2 tablespoons of sugar and 1 teaspoon of powdered sugar and continue to stir well.

4 Coat each leaf from the inside out to prepare the seasoned pepper mixture. Cover the lid and put it in a porcelain basin container at a constant temperature for 1 day, and then transfer it to the refrigerator for 3 days.

How to cook spicy cabbage? Slice and chop the cabbage radish, stir with salt and marinate for five hours, then prepare the sauce, pour it into the cabbage and stir well.

Spicy cabbage is a major specialty kimchi in Korea. So how do you make sour and spicy Korean spicy cabbage? Let's take a look at my introduction!

Difficulty:Ingredients

2 stalks of cabbage 50g of Korean fine paprika

Korean medium coarse seedless chili powder 50g fish sauce 30g

30g shrimp paste and 30g glutinous rice flour

Maltose 50g 1 tablespoon of essence of chicken.

1 apple, 1 pear.

1 small piece of ginger and 1 head of garlic.

1 green onion and 1 small handful of leeks.

The steps to make the spicy and sour Korean spicy cabbage

1.Cabbage throw away the surface of the dead leaves, cut off the roots, divide into four and then smear the salt, do not wash, it is best to use special salt for pickling, marinate for 8-10 hours, and "kill" the water of the cabbage itself;

2.After pickling, rinse the cabbage repeatedly, at this time the salt has penetrated into the leaves to hide the world, mainly rinse the floating salt on the surface, otherwise it will be very salty, and drain after washing;

3.Weigh fish sauce, shrimp paste, glutinous rice flour, maltose and other materials;

4.I used the raw materials given by the Xian aunt who lives in Yanji, you can try a certain treasure net of almighty;

5.Medium-coarse chili noodles and ultra-fine chili noodles are a blend of Korean chili noodles with outstanding color.

6.This step has a lot of content, and it is too late to shoot, in order: after mixing the thick and thin chili noodles, add about 1 times of warm boiling water to make a paste, blanch the shrimp paste with 1 times of boiling water, make a paste with 2 times of boiling water (patience is required), maltose is mixed into sugar water with 1 times of boiling water, turn into 1 spoon of chicken essence, and finally add shrimp paste, glutinous rice paste, sugar water, and fish sauce to the chili batter;

7.Put the ginger, green onion, garlic, pear, and apple in a food processor and beat until puree;

8.Mix it into a pose and salute the picture, then mix it with the chili paste;

9.Cut the leeks into sections and mix well with the chili sauce, the sauce of the spicy cabbage is ready, you can taste it and then adjust it;

10.I want to save trouble, directly spread a disposable tablecloth operation on the countertop, wear disposable gloves, evenly smear the drained cabbage layer by layer with chili sauce, and then code it according to the original 1 4 looks, and carefully wipe each layer from the cabbage root to roll up, put into a water-free and oil-free sealed box;

11.Cover the lid, leave it at room temperature for 1 day, then refrigerate it for 1 week and you can eat it If you like something sour, leave it at room temperature for 2 more days.

Tips:

The common recipe is to refrigerate at room temperature for 1 day after cooking, like this. Words, the taste will not be very sour, I personally like the sour spicy cabbage with a sour wood face, if you like it too, then put the spicy cabbage in the sealed box at room temperature (about 20 degrees) for 3 days, it will accelerate the fermentation, remember to open the box once a day, you will find that there are small bubbles in it, open the box can be released, so that you can smell the sour smell after 3 days, and then put it in the refrigerator for a few days.

<> "Korean Spicy Cabbage.

Ingredients: cabbage, garlic, ginger, apple, pear, chopped leeks, dried shrimp, sauce.

Steps:1Sell the cabbage quietly and cut it into four pieces, wash it with water, drain it, then evenly salt each leaf, seal it with plastic wrap and leave it in the refrigerator overnight.

2.Wash the cabbage with clean water 2-3 times and then wring out the water.

3.Add trimmings: sliced garlic, shredded ginger, coarsely shredded apples and pears, chopped leeks and dried shrimps.

4.Add sauce and accessories and stir, then evenly spread on each piece of cabbage, and finally put it in a fresh-keeping box and put it in the refrigerator for 6-8 hours to start making it edible (if you like to eat sour and spicy, put it for a few more days or put it at room temperature for two or three days in good weather).

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.

Ingredients: 1 Chinese cabbage, choose the freshest and fullest, that is, buy and make.

2 carrots:

3 pears and apples, with their special fructose sweetness that enriches the taste and promotes fermentation.

4 A small bunch of leeks: With it, it is easy to achieve the hallmark of traditional Chinese cabbage, which can make it more flavorful: fermentation more thoroughly.

5 2 heads of garlic, 3 white green onions, 1 large piece of ginger: the three are completely different from the spicy taste of chili peppers, and the spicy cabbage will add a calm inner charm.

Seasoning: 1 paprika, very finely ground paprika.

2 salt, 3 syrup, can be replaced with white sugar.

Preparation: 1 Wash and drain the Chinese cabbage, open each cabbage leaf, evenly spread salt, 2 then place the cabbage in a suitable container and marinate for 10-15 hours, the Chinese cabbage will gradually become soft during the whole pickling process, and the water will come out under the action of salt, and the next step will be more fully coordinated with the sauce, 3 Wash off the salt that is still attached to the leaves, and use kitchen paper towels to absorb the excess water of the cabbage.

Sauce: 1, Peel off the outer leaves of the leeks, wash and cut into 4cm pieces, peel and shred the carrots; Peel and core pears and apples and cut into small pieces; Finely chop the green onions. Mash the garlic and ginger into a puree.

2, Place all the above ingredients with the paprika, syrup and remaining salt in a large bowl and stir well so that they penetrate each other.

3. Let stand for about 10 minutes to shake some of the ingredients out of the water, then stir again to become the seasoning for the sauce.

Sauce 1 Spread the mixture evenly on the surface of each leaf, trying to keep each leaf as intact as possible.

2 It is best to wear disposable kitchen gloves during operation to avoid hand damage**, and the operation is more comfortable.

3 After the coating process is completed, roll every 1 2 cloves of Chinese cabbage into a cylinder with a tight bottom end, put it into a suitable size, open crisper box, and seal it tightly with the lid of the box.

Fermentation and storage.

Transfer the sealed crisper box containing the spicy cabbage to the refrigerator storage room, the fermentation process usually takes about a week, and it can be eaten when the spicy cabbage ferments to a sour taste. It tastes best for 2-3 weeks, when the vitamin content is at its highest, and it can generally be stored for about three months.