Hot cabbage, one of the important ingredients of Korean food(han can de zhong yao yuan liao zhi yi la bai cai )

Hot cabbage, one of the important ingredients of Korean food

Introduction:

"There are still two Chinese cabbages stored in winter at home, just in time for a rest. On a whim, I made another Korean hot cabbage, especially to provide some reference for netizens in terms of production. "Hot cabbage" is an important raw material for Korean food, which can be used in many dishes. For example, sauerkraut fried rice cake, stone pot bibimbap, Korean cold noodles, sauerkraut fried pork, sauerkraut fried rice or sauerkraut fried noodles, etc., can also be used as a side dish for drinking or eating barbecue, etc., in short, the use is very wide. How to make "hot cabbage" is mainly to prepare the required raw materials in advance. Its main raw materials are: Chinese cabbage, chili noodles, shredded chili, ginger, garlic, leeks, pears and apples, as well as dried fish, fish sauce, salt, sugar, monosodium glutamate and white vinegar. All of these markets are for sale. Salt, the best use of northern pickles with coarse salt is good, so that the pickled will be faster, if not, the use of refined salt can also be. For seafood, we mainly choose light dried fish and fish sauce, which can further increase the unique flavor of spicy cabbage and make it taste better. Of course, it's OK not to put it. Generally, there are few seafood condiments in North Korean spicy cabbage. The main steps and methods of making "hot cabbage" are as follows

Production steps:

Step 1: pickle Chinese cabbage; first cut each Chinese cabbage into four pieces with a knife.

Step 2: sprinkle salt evenly on the top and marinate for 24 hours. Turn it over two to three times during the process to make it marinate well.

Step 3: make chili paste; boil the glutinous rice flour with a little water.

Step 4: then add appropriate amount of water into the pot and bring to a boil. Turn the water to a low heat, pour in the glutinous rice slurry and stir it to a thick paste until there are no particles.

Step 5: pour in chili noodles and chopped chili while hot, and stir well.

Step 6: then pour in monosodium glutamate and stir well, then sprinkle appropriate amount of salt and sugar and stir well.

Step 7: stir well and set aside.

Step 8: put the dried fish into the cooking machine and stir it into powder.

Step 9: mash the garlic into mud in the garlic jar and set aside.

Step 10: peel and dice the ginger, then mash it to make a mushroom.

Step 11: dice the apple and pear.

Step 12: put the cut apples and pears into the cooking machine, beat them into paste and pour them out.

Step 13: pour the beaten dried fish powder into the chili paste, mix well and let it cool.

Step 14: take out the pickled Chinese cabbage after 24 hours and wring out the water.

Step 15: then rinse with clean water and screw dry again.

Step 16: cool the chilli paste thoroughly, add the apple and pear, stir the mashed garlic and ginger, and mix well.

Step 17: add proper amount of fish sauce and white vinegar into the chili paste and mix well.

Step 18: finally put in the leek section and mix well.

Step 19: put the pickled cabbage into the hot pepper pot and wipe the inside and outside of the cabbage one by one. It's better to wipe every piece of cabbage.

Step 20: put the cabbage in a large preservation box.

Step 21: cover the box and seal it for fermentation. The fermentation period should depend on the temperature in the room. If the temperature is high, the time will be shorter. If the temperature is low, the time will be longer. Generally, it can be cured for 3-7 days. When it is slightly fermented, it should be put into the refrigerator for refrigeration.

Step 22: take it as you like. The hot cabbage is finished.

Materials required:

Chinese cabbage: two 3500 grams

Apple: 300g

Snowflake pear: 250g

Leek: 30g

Salt: 120g

Sugar: 100g

Hot pepper noodles: 60g

Minced chili: 20g

MSG: 15g

Garlic: 150g

Ginger: 80g

White vinegar: 50g

Anchovy: 30g

Fish sauce: 25g

Glutinous rice flour: 40g

Water: moderate

Note: characteristics of hot cabbage; pink appearance, rich fruit and garlic flavor, salty and fresh, slightly sweet and spicy, slightly seafood flavor in the aftertaste. Warm tips: 1. Cabbage must be salted thoroughly. After salting thoroughly, it has toughness. It can be twisted by hand and is not easy to break. Most of the salty flavor can be removed after wring. Then, simply rinse it with water. After washing, it must be wring dry again, without extra water. 2. Chili noodles must be cooked while hot, and then stir evenly. 3. Dried fish can choose dried yellow croaker, anchovie, etc. dried sea fish without salty or light taste can be used. It's better not to use fresh water dried fish, because fresh water dried fish has too much fishy smell and not enough freshness. They are sold in these markets. 4. Fruit puree and garlic puree must be mixed and stirred after the chilli paste is cool, otherwise, the taste will not taste good after being cooked, and the spicy degree of garlic and the aroma of fruit will be lost. 5. When you eat, you must use special chopsticks, clips or spoons that have been disinfected, or you will grow hair and mold if it is polluted. There is a special seal box for South Korea on the market. It has a knob to set the date. You can set the fresh-keeping date by yourself to prevent it from being placed too long. Generally, the fresh-keeping time is about 30 days, or you can record it with a note. It can be eaten after 5-7 days of fermentation. The Korean "spicy cabbage" made with big stir fry spoon is ready, for friends who like Korean food as a reference!

Production difficulty: simple

Process: salting

Production time: one day

Taste: slightly spicy

Chinese PinYin : Han Can De Zhong Yao Yuan Liao Zhi Yi La Bai Cai