Korean hot cabbage (concise version)(han shi la bai cai jian jie ban )

Korean hot cabbage (concise version)

Introduction:

"Korean wave, Korean wave, the power of Korean wave!"!!! In fact, I really feel that Korean food is not as exquisite as Japanese food, and Chinese food is rich and diverse!! But that terrible Korean wave is so powerful, deep poisoning, give up treatment!!! Every time you want to eat Korean food, the most indispensable one is Korean hot cabbage, which is the main force (kimchi cake, kimchi pot, Kimchi Soup, kimchi fried rice, etc.) The Korean hot cabbage bought outside can't be swallowed at all (and it's very expensive), so it's better to make it yourself!! There are many ingredients of Korean hot cabbage, some of which are very complex; some of which are difficult to buy. I cut right and left and made a concise version to satisfy lazy friends like me

Production steps:

Step 1: a Chinese cabbage is divided into four parts, washed, and each layer of leaves is evenly smeared with salt (ordinary salt is OK, because there is too much salt in my family, it can't be used up), and placed overnight to let the cabbage out of water

Step 2: if there is no container, it can be sealed in a fresh-keeping bag

Step 3: take it out the next day, and you can see that a lot of water has been pickled out of the bag. At this time, the cabbage is only half of the amount before pickling. Wash the salt off the cabbage with water and taste it. If it is too salty, soak it with water for a while, and then squeeze the water out of the cabbage by hand for use

Step 4: prepare marinade: apple, pear (fruity); leek (help fermentation); glutinous rice flour (help paste); fish sauce (more fragrant)... Except for scallions, they seem to be very necessary...

Step 5: wash apples and pears, peel and cut them into pieces, peel garlic and cut ginger into pieces, and smash them with a blender (if there is no blender, chop them all)

Step 6: stir the glutinous rice flour in a wok with cold water and heat it over low heat to make a paste

Step 7: add chili powder while it's hot and mix well to make a sauce (turn off the heat and mix in). The chili powder used here is not Korean chili powder, so the color is not red. Korean chili powder is not spicy and very red (such a high-grade thing, no), and the degree of spicy depends on your own taste

Step 8: remove, cool, and add the puree

Step 9: mix in the Korean chili sauce

Step 10: a little fish sauce (this is really necessary)

Step 11: finally, add white sesame, chopped leeks, diced scallions and sugar, mix well, and serve as marinade

Step 12: squeeze dried cabbage and marinade

Step 13: spread the marinade on each leaf of Chinese cabbage, and spread more marinade on the head of Chinese cabbage

Step 14: put the cabbage in a sealed box, compact it, ferment it at room temperature for two or three days, and then eat it. The flavor will be better after more than a week

Step 15: after a few days of fermentation, it is recommended to put it in the refrigerator and refrigerate it. This is the finished product... chart

Materials required:

Chinese cabbage: one

Apple: half

Pear: half

Leeks: moderate

Jiang: a little

Scallion: right amount

Garlic: two

White Sesame: right amount

Korean chili sauce: right amount

Fish sauce: moderate

Glutinous rice flour: right amount

Chili powder: appropriate amount

Salt: right amount

Sugar: right amount

Precautions: 1. If the pickled cabbage is not salty enough, you need to put more salt in the chili sauce. 2. The amount of chili powder is also increased or decreased according to your personal taste. 3. If the pickled cabbage is salted in winter, it must be fermented indoors. The balcony is too cold. The fermentation needs a certain temperature, room temperature, fermentation for a few days or a week, and then move to the refrigerator for refrigeration. 4. For the cabbage with good sealing performance The container, the gas produced by fermentation will make the plastic sealed box bulge, you can open it properly to let the gas out. 5. This is the basic Korean kimchi for people who don't have high requirements... (in the middle, if you have shrimps, radishes, etc. at home, you can join them, and you can also join the dried fruits, etc., it can only be said that they are too advanced!! @_ @）

Production difficulty: ordinary

Process: salting

Production time: several days

Taste: hot and sour

Chinese PinYin : Han Shi La Bai Cai Jian Jie Ban