Chinese Food
Korean hot cabbage
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Because it's Yanbian people. They grew up eating this stuff. Although in Yanbian, there are almost all kinds of pickles, but the taste is different. So it can't be said who makes the best pickles. Because the taste of pickles from small to large is different
Cooking ingredients
Cooking Steps
Step1:It's very important to choose cabbage. It should be fresh in color, dry in appearance without mud, neat in shape and uniform in size, firm in the core, firm in the hand when pinched, flat in the root, without yellow leaves, withered old leaves or rotten leaves, and not rotten in the heart. The cabbage with sweet and crisp taste is the best. The selected cabbage is divided into two parts. Each layer should be evenly salted and pickled. In the process of pickling, find a large container. The cabbage should be evenly stacked. The weight should be put on it. Pickling lasts for 68 hours. The cabbage is soft. Rinse with water for three time
Step2:Mix hot pepper powder with glutinous rice powder in boiling water to make hot sauce and cool it. Shred garlic, ginger and pear. Cut leeks or chives into pieces and pour them into hot sauce. Add 3 tablespoons fish sauce, syrup and a little salt and mix.
Step3:Spread chili sauce evenly on each layer of cleaned cabbage.
Step4:Wrap the cabbage leaves around the heart and roll them up. Then put them in the pickle jar. Store in a cool place. It can also be put into a container and refrigerate
Step5:You can eat it for about 7 days if you like sweet and crisp taste. 1520 days if you like spicy cabbage.
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Cooking tips:The aunt who works in Korea has learned another method of spicy cabbage - chili noodles + fish sauce + shrimp sauce + apple pear foam + ginger garlic foam + sugar + scallion + radish shreds mixed into sauce and applied it to the cabbage soaked and washed with salt water. The pickle sauce omits the glutinous rice flour and water. The color of the pickle is more colorful. There are skills in making delicious dishes.
