Learn to make authentic "Korean hot cabbage"(xue zuo zheng zong han guo la bai cai )

Learn to make authentic "Korean hot cabbage"

Introduction:

"The characteristics of Korean hot cabbage: ruddy color, fragrant smell, salty, sweet, sour and hot, wide use, natural fermentation, appetizer, Korean excellent, nutritious and delicious."

Production steps:

Step 1: remove the old side of Chinese cabbage and wash it.

Step 2: then use the knife to cut all four parts.

Step 3: sprinkle salt evenly inside and outside the cut cabbage and marinate for 24 hours until the seedlings are completely collapsed.

Step 4: prepare chili powder, crushed chili and sugar.

Step 5: clean the rice and soak it in water for half an hour.

Step 6: put the soaked rice and water into the rice paste machine, and then add water to the upper water level.

Step 7: hit the rice paste position and boil it into rice paste.

Step 8: pour the cooked rice paste into hot pepper noodles, crushed pepper and sugar.

Step 9: mix the rice paste, chili noodles, chopped chili and sugar.

Step 10: peel the ginger and cut it into small pieces.

Step 11: put the ginger pieces into the mixing cup of the cooking machine and beat them at high speed for 3 seconds.

Step 12: then put the garlic into the mixing cup.

Step 13: continue to beat the garlic for 3 seconds.

Step 14: pour the minced ginger and garlic into the chili paste.

Step 15: dice the onion.

Step 16: put the diced onion into the mixing cup and stir it into onion paste.

Step 17: pour the mashed onion into the chili paste.

Step 18: a hard apple, peel and core, cut into small pieces.

Step 19: put it into a mixing cup and stir it into apple puree.

Step 20: pour the apple puree into the chili paste.

Step 21: mix the chili paste well.

Step 22: in the chili paste, add fish sauce and mix well.

Step 23: add another 15 grams of salt, monosodium glutamate and white rice vinegar to cool and set aside.

Step 24: rinse the pickled cabbage with clean water, and then wring out the excess water by hand; put the cabbage into the operating basin, open each leaf, and daub the chili paste layer by layer by hand, and daub it evenly.

Step 25: roll the cabbage coated with chili paste one by one.

Step 26: put the code neatly into the fresh-keeping box, and press it flat by hand.

Step 27: cover the box, leave it at room temperature for 24 hours to ferment naturally, and then move it to the refrigerator for 3-4 days.

Materials required:

Yellow heart cabbage: 1800 grams per plant

Apple: 250 grams each

Rice: 100g

Onion: 80g

Fresh ginger: 40g

Garlic: 100g

Chili powder: 50g

Minced chili: 15g

Fish sauce: 20g

Salt: 100g

Sugar: 100g

White rice vinegar: 50g

MSG: 15g

Note: 1, the best choice for the North Qingkou yellow heart cabbage, break off the outer layer of green, white color inside, yellow heart, authentic Korean hot cabbage usually choose this kind of cabbage. 2. To make chili paste, you can also use rice flour, which can be boiled faster. You can also use half rice and half glutinous rice to mix and cook. 3. After the rice paste is cooked, you should pour in chili noodles while it is hot, and stir them. Ginger, garlic, onion, apple, etc. must be cooled thoroughly before putting them. 4. When daubing the chili paste, you should daub it piece by piece. You must not dip it to save trouble. 5. Pickle the cabbage with salt first, so as to dehydrate faster. There is some flavor. When you start to pickle with salt, it doesn't matter to put more salt, because you have to clean it again after pickling. Don't soak it when cleaning, just wash the surface. 6. Since the cabbage has been pickled in advance, only put some salt in the chili paste A small amount of salt can be, such as cabbage salted not salty, paste can be appropriate to put more salt, these to master. 7. Can also be in the chili paste, put some dry small salted fish, taste will be better.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: medium spicy

Chinese PinYin : Xue Zuo Zheng Zong Han Guo La Bai Cai