Korean hot cabbage(han shi la bai cai )

Korean hot cabbage

Introduction:

"Last year, my niece went to Korea and praised Korean kimchi. It happens that this year's biological winter vacation assignment is to make pickles. My niece is really excited. She is very clever, likes delicious food, and likes to do it. Finally, she can spare a whole day to work with me in the kitchen. Wash, cut, cut, wipe, everything is done by hand, the little niece does it in an orderly way, the daughter also follows, our laughter is heard from time to time in the small kitchen. Isn't that happiness? "

Production steps:

Step 1: wash the Chinese cabbage and cut it into 4 parts from the root. Spread the salt evenly on the cabbage and marinate overnight. Put the cabbage in cold boiled water, wash away the excess salt, squeeze out the water and set aside. (after drinking, taste the saltiness of the dish. If it's salty, soak it in clean water for a while to remove the saltiness.)

Step 2: prepare the ingredients.

Step 3: cut the apple and pear into pieces; cut the garlic and ginger into pieces; put all the materials into the blender and beat them into mud; wash the leeks and cut them into sections.

Step 4: mix 50g of glutinous rice flour with 450g of clean water, cook over low heat to make a paste.

Step 5: add puree, cool glutinous rice paste, fish sauce, shrimp sauce, sugar and salt to the chili noodle, and mix well. Finally, pour the leek segment into the chili noodle and mix well.

Step 6: put on disposable gloves and spread chili sauce on the cabbage evenly. (the root is the main part, and the cabbage leaves can pass by. Finally, put it in a clean container.)

Step 7: ferment at room temperature for one day, refrigerate and ferment for 5-7 days.

Materials required:

Chinese cabbage: 2

Chili noodles: 150g

Fish sauce: three teaspoons

Leeks: a handful

Apple: 1

Pear: 1

Ginger: 5 pieces

Garlic: one head

Glutinous rice flour: 50g

Shrimp sauce: right amount

Salt: right amount

Sugar: 2 teaspoons

Note: 1, leek can accelerate the fermentation of hot cabbage, and play the role of aroma. 2. There is no shrimp sauce to replace with shrimp skin. 3. Glutinous rice flour paste can make Chinese cabbage easier to paste, have a sticky feeling, and fermented taste better. Before cooking, use cool water to mix well. When cooking, keep stirring to prevent paste. 4. Fish sauce is sold in large supermarkets, which can guarantee the flavor of spicy cabbage. It is suggested that fish sauce is indispensable. If you can't buy it, you can not put it. 5. Pickled cabbage can be tasted after water, and then according to the saltiness to determine the amount of salt.

Production difficulty: simple

Process: salting

Production time: several days

Taste: slightly spicy

Chinese PinYin : Han Shi La Bai Cai