How to make Korean spicy cabbage????

The most authentic way to do it, the method of the Korean Kimchi Training Center!!

1. Choose the kind of cabbage and wash it.

2. Sprinkle the salt evenly, each leaf, not too much, and then rinse it down with water.

3. Mix together chili powder, minced ginger, minced garlic, peppercorn powder, shredded onion and radish (to your own taste) and grasp well.

4. Spread 3 evenly on each cabbage leaf, then sprinkle salt (more) 5, and roll the cabbage leaf into a circle.

6. Put it in a jar and seal it, and you can eat it for half a month (otherwise it is not good for your health--- if it is less than half a month, the salt at this time will be nitrite, which has a toxic effect).

0 Super authentic approach, you must try!! Give points.

1.Choose one or a few white hemp leaf Chinese cabbage, go to Lao Bang, Lao Bang fiber is not delicious.

2.Put seven or eight spoons of salt on every half cabbage, how much it doesn't matter, the salt-more is short-lived, and the salt-less salt-less pickling time is long. Add water and cover the cabbage.

3.Marinate until the center is a little soft.

4.Rinse with water and control water for 10 minutes.

5.To make garlic paste, about two garlic heads of cabbage, more or less are the reasons for different styles.

You can add some South Korean shrimp paste to make it a seafood flavor, and you can also put some shredded apples, pears, and radishes. Mix well and dilute with cool boiled water until paste.

7.Apply evenly.

8.Seal it in a plastic bag and ferment it at a temperature of 0 to 6 degrees, if you are hungry, you can eat it the next day, but it is best to eat it in a month and a half.

9.On the 3rd day, I started eating, which is not good. If you can't finish it, you can put it sour, add meat and stir-fry it to have another flavor.

I'm Xian, I'll tell you;

1. Wash the cabbage, split it in two, not split, sprinkle it evenly with salt, and bring out the water.

2. Mix chili powder, minced ginger, minced garlic, shrimp paste, sugar, shredded pears, shredded apples, and a little glutinous rice flour.

3. Spread these evenly on each cabbage leaf.

4. The mouth of the jar is sealed with kraft paper. It can be consumed after three days.

The recipe for spicy cabbage is one.

Pickle ingredients: Prepare a Chinese cabbage weighing about a pound, a pear, an apple, and an appropriate amount of garlic and 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.

Features: simple method, moderate taste, good taste.

Preparation of spicy cabbage two.

Pickle ingredients: Prepare two cabbages, appropriate amount of chili, carrots, leeks, ginger, green onions, garlic, apples, pears, salt, and how to make:

1. Wash the prepared cabbage first, cut it from the bottom, then break it, and divide the two cabbages into four cloves;

2. Salt each cabbage leaf and marinate for more than two hours;

3. The chili pepper is first dried over a slight fire, and then ground into a fine powder with a food processor;

4. Shred the carrots, mince the ginger, green onion and garlic, dice the apples and pears, and cut the leeks into sections;

5. Add chili powder, salt, fish sauce and a little sugar to the above-mentioned marinade and mix well and marinate for a while (after the marinade is marinated, the flavors penetrate each other and some soup will come out);

6. The cabbage that has been killed has shrunk a lot, and the water in it must be controlled and dried after washing;

7. Then use the marinade to spread on each cabbage leaf, try to reach it;

8. Put it in a container, pour in the remaining marinade, then cover it, wrap it in plastic wrap, put it in the refrigerator for a week, and the spicy cabbage is ready.

Features: Sour and spicy, can promote appetite.

1.Cut the Chinese cabbage into four cloves and smear it with salt, wipe the roots more, take the leaves with it, wipe it and marinate it in a container for a day, there will be a lot of water, squeeze the water clean, rinse it with clean water, and squeeze it dry.

2.Chop the ginger, garlic, onion, and an apple into minced pieces, put them on a plate, blanch the dried chili flakes in 70-80 water for 10 minutes, and squeeze out the water for later use.

3.Mix the above ingredients together, add salt and sugar, according to your preference, without quantification, drop a few drops of old wine, and mix well. Marinate in chili sauce for a day. If you like it, you can also chop a little fresh chili pepper and put it in to taste better, I can't eat spicy without putting it.

4.Smear each layer of pickled cabbage with chili sauce, put it in an airtight container, marinate for a day or two, and then you can eat.

The finished product, it tastes great!

1. Chinese cabbage, salt, ginger, garlic, sugar, chili flakes, shallots, glutinous rice flour, apples, pears, and white radishes.

2. Select fresh and firm Chinese cabbage, remove the bad leaves outside, cut a knife at the bottom of the cabbage, divide it into two, break it into two halves, the larger cabbage can be divided into four halves, each layer of leaves is evenly smeared with salt, and a cabbage is matched with a cup of coarse salt.

3. Place it in a clean container without oil, marinate overnight, and if you encounter high temperature weather, you need to put it in the refrigerator to refrigerate and marinate.

4. Take out the pickled cabbage, rinse off the salt on the cabbage with water, and taste the salt again, if it is too salty, you need to rinse it several times, then squeeze the water of the cabbage by hand, and then put it on the shelf to control the water for half an hour.

5. Pour an appropriate amount of water into the pot, add glutinous rice flour, and then stir them evenly, boil over medium heat, stir while boiling, and prevent the bottom from being mushy. Wait until the pot is bubbly, turn off the heat and cool and set aside.

6. Peel the apples and pears, together with the ginger and garlic, and puree.

7. Prepare a larger basin, pour the juice, glutinous rice flour, chili noodles, sugar, green onions, and shredded white radish into the basin together, and stir well. Add shrimp paste, sugar or Korean fish sauce to your taste.

8. Finally, spread the sauce evenly on each cabbage leaf, put the cabbage in a pickling container in layers, cover the lid, and put it in the refrigerator to ferment for 24 hours before eating.

Here's how to make Korean spicy cabbage:

Ingredients required: 6 kg of cabbage, 450 grams of spicy cabbage seasoning, 1 apple, 1 pear, appropriate amount of salt.

1. Prepare the required materials, and choose white cabbage for cabbage, which is short. This kind of dish is more refreshing to make, and the cabbage is peeled off the outer layers of old leaves.

2. Peel off the cabbage leaves, wash them in clean water, drain the water, and then tear the cabbage into pieces of about 5 cm.

3. Put the cabbage cubes in a pot, add 1 5 tablespoons of salt, mix well, marinate for 2 3 hours, and pickle the cabbage to remove some of the water and make the cabbage wilt.

4. Put the pickled cabbage into clean water and wash it again, drain the water and set aside, rinse the water after pickling the cabbage, remove part of the salt, and prevent the pickled spicy cabbage from being too salty.

5. Remove the core of the cabbage and pears and cut them into minced pieces for later use.

6. Put the cabbage cubes in a pot, add the spicy cabbage seasoning, and then add the minced apples and pears.

7. Bring disposable gloves, mix the cabbage and seasoning well, wrap each piece of cabbage with seasoning, mix well, put it in a fresh-keeping box, put it in the refrigerator for refrigeration, and you can eat it after a day.

The most authentic way to make Korean spicy cabbage is as follows:

Main ingredients: cabbage, apples, pears, leeks.

The first step is to prepare 2 cabbages, first separate them in half from the middle, and then continue to divide them into two halves, if the cabbage is wrapped tightly, we will gently break it first.

Step 2: Then sprinkle coarse salt evenly on each layer of cabbage, and if there is no coarse salt, use fine salt from home. Then we apply the salt repeatedly, so that the cabbage can stick to the salt everywhere, especially the part of the cabbage gang, slightly more.

The third step, after all the processing is done, put the cabbage into a pot and sand water for 1 night.

Step 4: Then prepare a white radish, cut it into thin slices after peeling, then cut it into long strips, cut it and put it on a plate for later use, then prepare some leeks, cut it into small pieces after cleaning, prepare a pear and apple, wash and peel it and cut it into long strips for later use.

Fifth, after a night of pickling, the cabbage becomes very soft, and a lot of water comes out, then pour in water, repeatedly grab and wash, wash the excess salt, wash it several times, so that the cabbage will not be very salty.

Sixth, after washing, we wring out the water of the cabbage, try to wring it out as much as possible, so that the cabbage can be stored for a longer time.

The seventh step, put in a slightly larger basin, then pour in the cut side dishes, and then pour in a bag of Korean-style spicy cabbage sauce, this is very convenient, a bag can salt 4 catties of cabbage, the taste is particularly authentic, other seasonings do not need to be put, and then wear gloves to grab and mix evenly. Spread the sauce evenly on each cabbage leaf, so that the pickled spicy cabbage can taste delicious.

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.

Authentic Korean spicy cabbage:

1.Tear off the outermost leaf of the cabbage and make a knife at the root (Picture 1).

2.Tear the cabbage in half by hand (Figure 2). For larger cabbages, divide 1 into 4 portions.

3.Sprinkle coarse salt evenly on each layer of leaves, put it in a large enough crisper (Picture 3), pour in 400g of cold boiled water, knead it with your hands, and let it stand for about 3 hours.

4.Wait until the cabbage leaves are soft and translucent (Figure 4).

5.Rinse the cabbage with cool boiled water and put it back in the crisper box, as salty water should be added to the cooled water that has not covered the cabbage (Picture 5).

6.Soak for 30 minutes, drain the cabbage and set aside (Picture 6), dice the pear, minced garlic and ginger in a bowl, and beat it with a cooking stick to form a paste.

7.Peel the white radish, shred it and put it in a pot, add the fine paprika (Picture 7) and mix well.

8.Then add the battered seasoning A (Picture 8) and mix well.

9.Finally, add the leeks, green onions, sugar and fish sauce and mix well (Picture 9).

10.Apply evenly layer by layer to the cabbage leaves (Figure 10).

11.Roll up tightly (Figure 11).

12.Put it in a glass bottle, stuff it tightly (Fig. 12), close the lid and ferment at room temperature for 1 2 days, and when the juice in the bottle begins to increase, immediately put it in the refrigerator and ferment for about 7 to 12 days before eating.

Finished product drawing:

Authentic Korean spicy cabbage. Tips and tricks:

1.Don't cut the cabbage in half directly, there will be a lot of chopped leaves. The amount of paprika is based on personal taste, and Korean paprika is not too spicy and has a more ruddy color.

2.The coarse salt particles are large and not easy to grasp and knead evenly, so it is necessary to add cold boiled water, so that the salt can contact all the vegetable leaves more evenly, accelerate the softening of the vegetable leaves, and make it easier to dry the water in the vegetable leaves. When resting, rub with your hands for 3 minutes every 30 minutes to accelerate the softening of the leaves.

3.The container for kimchi and all utensils should be absolutely clean, free of oil and raw water. Washed ingredients should be dried before processing, or washed directly with cool boiled water.

4.If the fermentation time is too long at room temperature, the taste is sour, and the unique taste of spicy cabbage will be lost. The juice in the bottle starts to increase, about 1 day in summer, about 2 days in spring and autumn, and about 3 days in winter when there is no heating.

5.The amount of chili powder can be increased or decreased according to your taste, and if you like the red color of spicy cabbage, you should use Korean chili powder. If there are no special requirements for color, you can use domestic paprika.