Korean hot cabbage(han guo la bai cai )

Korean hot cabbage

Introduction:

"& lt; spicy cabbage & gt; people all over the world know that it is a kind of cold dish that Korean people eat every day. It tastes sour, spicy and refreshing. Fermented spicy cabbage is rich in lactic acid bacteria, which is very good for the intestines and stomach. Although it is sold in supermarkets, most of it has its own appearance, Not to mention the taste. Korean cuisine is more pure, but it's not realistic to want to eat orthodox spicy cabbage and run Korean cuisine every day

Production steps:

Step 1: remove the old leaves from the cabbage and wash them, then cut them into two pieces with a knife < br > and then evenly spread the prepared coarse salt on the cabbage (the amount of coarse salt is 10% of the weight of cabbage). First spread about 3 / 2 of the salt, and then leave the salt for use.

Step 2: after half an hour, the cabbage with salt begins to come out of the water, turn the cabbage, and when turning, wipe the remaining 3 / 1 of the coarse salt on the root of the cabbage. (add some water properly, but don't add too much to affect the salinity of the salt water) < br > after turning, compact the cabbage with a heavy object and place it for about 4-6 hours, so that the cabbage can absorb the salt from the minute.
Turn 1-2 times in the middle

Step 3: Smash garlic, ginger, onion and shrimp paste in the blender, and then put the sliced radish (shredded) and shallot (sliced) chili noodles in and stir.

Step 4: add some other vegetables, such as leek or water celery, but don't affect the taste of spicy cabbage too much.

Step 5: 4 ~ 6 hours of pickled cabbage to basically taste, take out the pickled cabbage, squeeze out the excess water.

Step 6: spread the seasoning evenly on the cabbage and taste it. If you think it's too salty, add some shredded radish. If you think it's too light, add some salt

Step 7: the production of sweet and sour hot cabbage is completed! < br > some friends will ask us how sweet and sour hot cabbage can be produced without vinegar and sugar? < br > we put the prepared hot cabbage in an airtight container, then put it at room temperature for about 6 hours, and then put it in the refrigerator for natural fermentation, In this way, you can enjoy the spicy cabbage which is sour, hot and sweet ~ ~ < br > if some friends don't like the spicy cabbage which is too sour, you can shorten the fermentation time

Step 8: what about the spicy cabbage that has been too sour for a long time? < br > please continue to pay attention ~ I will teach you how to make other delicious dishes with the calculated spicy cabbage!!

Materials required:

Cabbage: two

Crude salt: three cups (10% of the weight of cabbage)

Radish: one (small)

Onions: a small bundle

Shallot: a small bundle

Chili noodles: 3 cups (200cc cup)

Garlic: 3 cups (200cc cup)

Jiang: 2 liang

Shrimp sauce: 3 small spoonfuls (add some shrimp sauce if you feel too light or radish if you feel too salty) shrimp sauce can be added less or not according to your own taste

Note: my mother used to use stones to press cabbage, but now we all live in the city. It's hard to find the right stones. It's also a good choice to use the big drink bottle after watering

Production difficulty: ordinary

Process: mixing

Production time: one day

Taste: hot and sour

Chinese PinYin : Han Guo La Bai Cai