Processing method of Korean hot cabbage(chao xian la bai cai zhi zuo fang fa )

Processing method of Korean hot cabbage

Introduction:

Production steps:

Step 1: a cabbage, peel the outer layer, wash, evenly spread salt inside and outside, marinate for half a day

Step 2: after marinating for half a day, squeeze out the water

Step 3: prepare: ginger, garlic, apple, pear

Step 4: Chop ginger, garlic, apple and pear. Use 1 / 3 or half of apple and pear

Step 5: hot pepper noodles, salt, monosodium glutamate --- the amount of hot pepper noodles depends on how much you like, as well as the freshness of hot pepper noodles

Step 6: add appropriate amount of chilli, mix chili, salt and monosodium glutamate

Step 7: pour ginger, garlic, apple and pear into hot pepper noodles

Step 8: stir

Step 9: start pickling! Starting from the innermost layer, spread the prepared chili paste on the cabbage, inside and outside

Step 10: go on

Step 11: the whole tree is plastered

Step 12: take a container with a cover, pay attention to wash, do not have oil, if there is no cover, it can be sealed with plastic film.

Step 13: 3-5 days later

Step 14: load the plate, ha ha ~

Materials required:

Cabbage: 1

Ginger: right amount

Garlic: right amount

Apple: moderate

Pear: right amount

Hot pepper noodles: right amount

Salt: right amount

MSG: right amount

Note: the production of hot cabbage should not be stained with any oil from the beginning to the end

Production difficulty: ordinary

Process: salting

Production time: several hours

Taste: medium spicy

Chinese PinYin : Chao Xian La Bai Cai Zhi Zuo Fang Fa