Pickled Korean hot cabbage(yan chao xian la bai cai )

Pickled Korean hot cabbage

Introduction:

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Production steps:

Step 1: clean the Chinese cabbage, divide it into four equal parts, spread salt evenly, and sprinkle salt between each side.

Step 2: I cover a plate on the cabbage, press a basin of water on it, marinate it for one night, marinate until the cabbage becomes soft, marinate a lot of water, and don't pour out the water.

Step 3: wash the cabbage with cold water to remove the excess salt, then wash it with cold boiled water, and taste the cabbage.

Step 4: prepare other ingredients.

Step 5: add a spoonful of marinated shrimp sauce, sugar and a small amount of salt, stir well, the addition of salt depends on the taste of pickled cabbage, if the dish is already very salty, there is no need to add salt.

Step 6: add appropriate amount of water to glutinous rice flour, fry it into paste in the pot, and the viscosity is like paste.

Step 7: cut white radish, celery, onion, garlic and fresh ginger into powder respectively.

Step 8: cut the apple and Sydney into pieces, and cut the leek into sections for later use.

Step 9: pour all the ingredients into the cool glutinous rice paste and stir well.

Step 10: pour the leek section and the hot pepper paste in step 5 into the glutinous rice paste and stir evenly, then the marinade of the hot cabbage is ready.

Step 11: take a quarter of Chinese cabbage, put on disposable gloves or plastic wrap, and evenly spread a layer of hot pepper paste on the cabbage. The key point is to wipe the cabbage stem. You can wipe less on the leaves.

Step 12: put the pickled cabbage neatly in a sealed fresh-keeping box. If the sealing of the box is not good, wrap a layer of fresh-keeping film on the outside of the box, ferment it at room temperature for one day, and then put it in the refrigerator for six to seven days..

Materials required:

Chinese cabbage: 2

Sydney: half

Apple: half

Celery: Half Root

Onion: 1 / 4

White radish: right amount

Carrot: Half Root

Leeks: moderate

Large grain salt: appropriate amount

Garlic: 2

Fresh ginger: right amount

Hot pepper noodles: right amount

Sugar: right amount

Glutinous rice flour: right amount

Marinated shrimp sauce: right amount

Precautions: 1. After the cabbage is initially salted with salt, you can taste the salty first. If it is too salty, you can wash off the residual salt on the cabbage with water, and then carry out the following steps. 2. Adding leeks to pickles can help ferment and increase the flavor of pickles. 3. The effect of glutinous rice paste can help capsicum better adhere to cabbage, and can help fermentation. 4. The viscosity of the glutinous rice paste is similar to that of the paste. 5. It is very important to ferment pickles at room temperature for one day. It is necessary to ferment pickles at room temperature for a long time.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Yan Chao Xian La Bai Cai