Chinese Food
Korean hot cabbage
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I wanted to eat Korean hot cabbage a few days ago, so I decided to make it by myself. In fact, we have an Asian shop selling Korean kimchi which is delicious. I can't forget it after eating it once. I also asked my Korean friends here. They said that kimchi was authentic. It was even better than what they made. I think it's a little expensive. I always think of such simple things as spicy cabbage. As a little cook who claims to keep striving for the kitchen world, I really should try it by myself. So I did my homework on the Internet that day. After comparing several different ways, I chose the most authentic way to start. I started to eat it yesterday. It tastes very good. I am proud to update my food diary and share this recipe with you in the evening. Then I met a Korean friend in the afternoon. I talked with her about doing things. I learned that I had done so much homework. What I did was not authentic enough. Some of the things I should put were not
Cooking ingredients
Cooking Steps
Step1:Wash the cabbag
Step2:Every leaf in it is turned out and washed
Step3:But don't tear the root. Then cut it into four pieces.
Step4:Put a lot of sea salt on every part of every leaf. Leave it at room temperature for one night (don't be afraid of too much salt. It will be washed out later. This is just to kill the water in cabbage).
Step5:The next day, pour out the water. Rinse the cabbage thoroughly with tap water. Wash out the salt as much as possible. Then squeeze out the water.
Step6:Shred the carrots and apples
Step7:Mash the ginger and garlic
Step8:Add chili powder, fish sauce and sugar to make hot sauce.
Step9:Use papertowel to dry the leaves thoroughly again
Step10:Then spread it on a large flat plate that is absolutely oil-free. Spread the hot sauce layer by layer.
Step11:Place the hot cabbage in a sealed container. Leave it at room temperature for one night. Then transfer it to the refrigerator.
Cooking tips:1. There is no carrot in the raw material. She said they make spicy cabbage at home. They can't put carrots unless they are specially made for carrot pickles. 2. Instead of apples, they use pears more. Apples are not used, but they are seldom used. But fruits help ferment. 3. The most important secret weapon to make cabbage sour is rice paste. My friend told me that you can add water to rice power, or you can add water to rice to make rice paste, mix it with chili sauce, and then put it on cabbage. Cabbage can become sour faster and taste more authentic. In addition, she said that she could eat it in a week or so, but it was the best in two weeks. It was very sour. She said her husband doesn't like sour food, so every time she makes spicy cabbage, she has to keep a special one until it turns sour completely and then enjoy it alone. Ha ha. I also like acid. And the more acid, the better. Use her next time
