Chinese Food
Korean cabbage
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Cooking ingredients
Cooking Steps
Step1:Tear off one or two layers of cabbage leaves. Cut off the dirty outer layer of the root. Clean i
Step2:Spread salt evenly on the inside and outside of the cabbage. Marinate for half a day (according to the amount of salt. If the salt is put too much, it will take two or three hours). Squeeze out the water. If it is too salty, rinse it with water. Control for more than ten minutes
Step3:Cut ginger, garlic, apple and pear. Use half apple and half pear for a cabbage
Step4:Mix chilli noodles, salt, sugar and monosodium glutamate with cold and white sauce. Add ginger, garlic, apple and pear paste. Mix well
Step5:Spread the mixed paste on the cabbage from the inner layer, both inside and outside
Step6:After the whole cabbage is wiped, put it into a sealed container. Put it under room temperature for two or three days to ferment quickly. Then put it into the refrigerator and refrigerate it.
Cooking tips:1. When mixing the paste, you can taste the taste of the paste while mixing. Add or remove the seasoning according to your own taste; 2. You can also mash the apples, pears, ginger, garlic and fresh peppers with a blender. After the glutinous rice is soaked with water, it is broken with a blender, boiled with water, and stirred constantly. When mixing, add a little chili noodles and shrimp oil. You can also cut some shredded radish or add some leek. This is the method that netizen Tianbian taught me. I think it's more authentic. You can try the bobbin if you are interested. Thank Tianbian for providing such a good method. 3. There is also the method provided by netizen xinhushi. Use boiled water and 5 tbsp of glutinous rice flour to boil. Add a little fish sauce. It's similar to the method in the sky. It's simpler. 4. The method provided by netizen tyczt. If the chili powder is scalded with a proper amount of boiling water, it's better to scald it with chili powder without excess water. After chilling, add garlic, ginger powder, sugar, salt and mix well. If there is a green radish, it can be sliced and sliced
