Chinese Food
Korean hot cabbage
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The hot cabbage with sweet and sour crispness has always been a good idea. I used to go to the supermarket to buy ready-made cabbage. But I'm not sure about the over gorgeous color. I had a chance to learn from my mother-in-law (she is Korean). It was so simple. I made it by myself twice. It's very successful. It also proves the fact that the supermarket bought it unnaturally. The color of homemade hot cabbage will turn dark after being pickled for a long time. The bag of hot cabbage bought by supermarket is extremely red no matter how long it is left. It's very abnormal. It's not known whether there will be chemical additives such as Sudan in it. The homemade hot cabbage is crispy, sweet and sour. It's delicious, safe and easy to make. It's such a delicious and simple food. I'd like to share with you my simple version of hot cabbage recipe (there are many ways to make hot cabbage, and there are different seasonings. What I make is the simplest in my family, but it's delicious).
Cooking ingredients
Cooking Steps
Step1:Cut the cabbage in half with a kitchen knife. Soak it in clear water for 10 minutes first, then rinse it three times. After washing thoroughly, drain off the water, and evenly apply the salt on each leaf (pay attention to the light strength. The leaves with water are very crisp and easy to break
Step2:Put the pickled cabbage in a sealed container and let it stand for about 12 hours. In the whole process of pickling, Chinese cabbage will become soft gradually, and water will come out under the action of salt. The next step will be more fully combined with sauc
Step3:When the water is finished, wash away the salt still attached to the cabbage leaves. Use the kitchen paper towel to absorb the excess water from the cabbage.
Step4:Peel and core the pear and apple, cut them into garlic granules, but don't make them into mud. The pear itself is very crisp. Put it in the hot cabbage, it will enhance the crisp taste
Step5:Mash garlic and ginger into a paste
Step6:Put all the above ingredients and paprika powder, sugar and salt in a large bowl and stir them thoroughly to make them penetrate each other. Stir and taste. Increase or decrease the proportion of sugar and salt according to personal taste. Put more salt. The salty taste is lighter after salting. Put the amount of chili powder until the sauce turns bright re
Step7:Let it stand for about 10 minutes. Let some ingredients come out of the water, and then stir it again. It will be used as sauce seasoning.
Step8:Wear disposable gloves or clean rubber gloves. Avoid burning your hands with hot sauce
Step9:Spread the sauce evenly and fully on each vegetable leaf. You can spread it several times. Pay attention to the integrity of Chinese cabbage
Step10:Put the hot cabbage in the sealed box, such as Le Kou, etc. after the application of sauce. Compress and seal
Step11:Put the sealed box into the refrigerated room for preservation and fermentation
Step12:Compared with Sichuan pickle, the fermentation process of hot cabbage is longer. Generally, it takes 2 weeks. After the first week, it's sweet and crisp. It's not fully fermented. Nitrite is also the most abundant in the first week. It's best to eat it after 23 weeks with sour taste. At this time, there is no nitrite. It's the most healthy and delicious.
Cooking tips:There are skills in making delicious dishes.
