Spicy cabbage(la bai cai )

Spicy cabbage

Introduction:

Production steps:

Step 1: remove the cabbage and root it

Step 2: pick the good cabbage from the two spare

Step 3: take off the old help piece net reserve

Step 4: spread salt on the cabbage side layer by layer

Step 5: put the cabbage in the container with the cross section upward after salt spraying

Step 6: water along the inner wall of the container until the cabbage has not been covered with heavy weight and sealed with fresh-keeping film for standby (generally kill the water for 4 to 8 hours, and change the cabbage up and down once in the middle)

Step 7: cut ginger and garlic and set aside

Step 8: cut leeks and scallions into sections for later use

Step 9: shred the white radish pear and set aside

Step 10: 100 grams of glutinous rice flour, 500 grams of cold water, stir evenly, then paste it over low heat and let it cool for standby (continuous stirring is required in the process of pasting)

Step 11: blanch the coarse spicy sugar and set aside

Step 12: mix all ingredients and seasonings evenly for standby (no seasoning particles)

Step 13: wash the side of the cabbage with water, control the water, and then spread the pickle sauce layer by layer (focusing on the root of cabbage)

Step 14: pack the cabbage with the cross section upward and stack it neatly in a non-metal container, keep it cold and fresh for more than a week, and then eat it

Materials required:

Cabbage: 15kg

White radish: 2500 g

Pears: three

Scallion: 150g

Leek: 150g

Oysters: 100g

Fish sauce: 25g

Shrimp sauce: 100g

Garlic: 300g

Ginger: 150g

Spicy: 100g

Spicy: 700g

Sugar: 700g

Salt: 150g

Glutinous rice flour: 100g

Note: 1, here need to pay attention to the seasoning is coarse hot pepper noodles, fine hot pepper powder. Need to use Korean pickles with chili powder (young man household and other brands) 2, fish sauce is more common. Oyster is a kind of shellfish, which is used for raw and chopped. Shrimp paste is not easy to find, can be replaced by shrimp, but must not use Chinese food with "young smooth shrimp paste". 3. I tried something weird a long time ago. The whole operation process needs to pay attention to hygiene, no contact with oil. 4. If you are in a hurry, put it at room temperature for 1 to 2 days and keep it fresh for 2 to 3 days. But the taste is not as good as cold fresh fermentation. The eating time of hot cabbage is about 7 to 20 days. When you feel the best taste, you should keep 1 to 4 degrees below zero (pickle juice with ice residue, but pickle is not frozen) to maintain the best taste. 5. The ratio of salt and sugar should be adjusted according to the taste. For example, Korean hot cabbage is salty and sweet than Korean hot cabbage

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy

Chinese PinYin : La Bai Cai