Korean hot cabbage(han shi la bai cai )

Korean hot cabbage

Introduction:

"Different from pickles in the traditional sense, Korean hot cabbage is rich in inorganic substances such as calcium, copper, phosphorus and iron, which can promote the absorption of vitamin C and vitamin B. Pickle fermentation produces sour lactic acid bacteria, which can not only purify the gastrointestinal tract, but also promote the protein decomposition and absorption in the gastrointestinal tract, and inhibit the growth of other harmful bacteria in the intestine. Not only that, Korean hot cabbage can be eaten raw or cooked. Its sour, hot and refreshing taste is deeply loved by everyone. It's really a delicious food regardless of national boundaries! "

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

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: add puree, cool glutinous rice paste, fish sauce, shrimp sauce, sugar, salt and leek into the chili noodle and mix well.

Step 5: 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.

Step 6: after wiping, place 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

Leeks: a handful

Apple: 1

Pear: 1

Ginger: 5 pieces

Yitou garlic

Glutinous rice flour: 50g

Shrimp sauce: right amount

Chili noodles: 150g

Salt: right amount

Fish sauce: three teaspoons

Sugar: 2 tbsp

Note: [tips]: 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 hang oars, have a sticky feeling, and fermented taste better. When cooking, use cool water to mix well. When cooking, stir 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