Shanzhai version of Korean hot cabbage(shan zhai ban han shi la bai cai )

Shanzhai version of Korean hot cabbage

Introduction:

"I used to see people making Korean hot cabbage, but I didn't do it myself, and I didn't dare to do it. New year's Day is eight Jin long. It's frightening. Now I think eating more spicy food may help me to get rid of the fat, hehe. Or do it yourself, eat at ease. You can use whatever you have. I didn't go out of my way to prepare any ingredients. Some of my family used them

Production steps:

Step 1: prepare two Chinese cabbages; split them in the middle.

Step 2: put the cabbage into a large pot and sprinkle with salt.

Step 3: start with the outer layer and spread the salt evenly.

Step 4: the roots of Chinese cabbage should be smeared more to make it tasty and salted more thoroughly.

Step 5: prepare 3000ml cold boiled water and pour it into a large sealed container; add appropriate amount of salt, mix well and melt.

Step 6: put the salt coated Chinese cabbage into the sealed box one by one; let the salt water go through the cabbage; add the cover and marinate for eight hours.

Step 7: cook a pot of porridge with glutinous rice. (in order to save time, when we salt the Chinese cabbage, we cook it in a pressure cooker.)

Step 8: prepare shredded pepper and chili powder.

Step 9: pour the glutinous rice porridge into the pepper.

Step 10: mix slowly. Stir to make it mixed evenly.

Step 11: prepare white radish, apple, onion, ginger, garlic and onion.

Step 12: wash and shred all the ingredients; slice the apple and cut the scallion into sections.

Step 13: pour the apples, onions and garlic into the blender; turn on the power and beat them into mud.

Step 14: pour the mashed apple, onion and garlic into the pepper.

Step 15: it's too much to fit, so we have to change a big basin.

Step 16: add salt.

Step 17: pour in the sauce.

Step 18: add cooked white sesame.

Step 19: pour in shredded white radish and scallion; mix well.

Step 20: add sugar; mix the chili sauce and set aside.

Step 21: after eight hours of pickling, the cabbage has grown; rinse it thoroughly with clean water and squeeze out the water.

Step 22: spread the cabbage evenly with chili sauce; spread it evenly from the middle to the outer layer; the root is thick and needs to be spread more, which is easy to marinate and taste.

Step 23: layer by layer, cover the whole cabbage with the outermost leaves.

Step 24: put the cabbage smeared with chili sauce into the sealed box, and add a layer of chili sauce on the top (it is best to marinate the cabbage).

Step 25: cover the sealed box with plastic film.

Step 26: add the cover, buckle tightly, and put it in a cool place for natural fermentation. You can eat it in ten days. Of course, it tastes better over time.

Materials required:

Chinese cabbage: 4000g

Dried red pepper: 150g

Fine chili powder: 50g

Cold boiled water: 3000ml

Apple: 1

White radish: 1

Chives: right amount

Garlic: right amount

Ginger: moderate

Onion: right amount

Glutinous rice: 50g

Sugar: 30g

Salt: 300

Sha Cha sauce: 60g

Cooked white sesame: 40g

Note: 1, with glutinous rice porridge modulation chili sauce thick, can promote better fermentation of cabbage. The amount of glutinous rice porridge is half of that of chili sauce. 2. Using Chinese cabbage, I think Qingbang cuisine is easy to operate. White food is more crisp, tender and delicious, that is to say, it should be operated carefully, and it is easy to break. 3. I think the taste of hot cabbage has a lot to do with the ingredients. 4. Cabbage flushing salt must squeeze water, easy to spread chili sauce. 5. My chili sauce uses a lot of salt and ferments later. Less sugar, basically no sweetness. 6. Pickled for a long time, cabbage began to sour, the flavor is very different.

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: Super spicy

Chinese PinYin : Shan Zhai Ban Han Shi La Bai Cai