Korean sliced hot cabbage(han shi qie pian la bai cai )

Korean sliced hot cabbage

Introduction:

"Kimchi is an indispensable part of Korean dining table, and it is also a kind of Korean food that we are most familiar with. Among them, hot cabbage is the most representative of Korean kimchi. There are many kinds of pickles, and the ingredients are also changeable. This pickle is made of cabbage. It's more convenient to eat by tearing small pieces by hand, and it saves the process of glutinous rice paste, so it's more simple and convenient. And ready to eat, crisp appetizer. In fact, kimchi is not only delicious, but also nutritious, because the antibacterial effect produced by fermentation not only makes kimchi more delicious, but also inhibits other bacteria in the intestine and purifies the stomach. Moreover, kimchi also helps to prevent adult diseases, obesity, hypertension, diabetes and cancer in the digestive system. "

Production steps:

Step 1: soak cabbage in salt water, press some heavy things on it and marinate for 7-8 hours.

Step 2: soften the cabbage and drain.

Step 3: prepare the seasoning.

Step 4: peel the apples and pears and cut them into pieces. Put them in the blender with onion, garlic and ginger.

Step 5: beat into mud,

Step 6: take a clean container and put in chili powder, scallion, and mixed mud.

Step 7: add Korean syrup

Step 8: add crab sauce.

Step 9: add Korean chili sauce and mix well to make sauce,

Step 10: then add the cabbage and stir.

Step 11: until the cabbage is all mixed evenly and colored, put it into a sealed box for cold storage, and take it as you eat.

Materials required:

Cabbage: 1

Onion: 30g

Apple: 50g

Pear: 50g

Scallion: 30g

Ginger: 20g

Garlic: 30g

Chili powder: 30g

Korean chili sauce: 30g

Korean syrup: 30g

Salt: 30g

Crab sauce: 20g

Note: it's best to tear the cabbage by hand, not with a knife, it will have a metallic taste. Pickled cabbage can be pressed on a heavy weight to help cabbage eat salt, I use a sealed bag full of water, tight seal pressed on top, simple and easy. If I don't have crab sauce, I can make it with shrimp sauce. South Korea does not use honey instead of sugar.

Production difficulty: ordinary

Technology: seasoning

Production time: several days

Taste: slightly spicy

Chinese PinYin : Han Shi Qie Pian La Bai Cai