The authentic home-style pickling method for spicy cabbage teaches you how to make tasty spicy cabbage at home
Homemade spicy cabbage Cabbage Always feel that the taste is not good? Today Cooking website I'll teach you how to make delicious spicy cabbage! Let you easily make spicy cabbage at home Hot pot Spicy cabbage Fried rice Spicy cabbage Fried meat Spicy cabbage Tofu Soup, etc.
Main ingredients
1Large cabbage 1 head: Provides the human body with a variety of nutrients, such as vitamins A, B, C, etc., and can prevent Large intestine Cancer. Winter is the season when large cabbage is in season, it is cheap, and you can choose the freshest ingredients.
2, Carrot Radish 1 piece:Carrot The color and texture of carrots are very harmonious with cabbage, making the final spicy cabbage more perfect.
3, Pear Apple 1 each: Pear and apple are important ingredients in spicy cabbage, and the special sweetness of these fruits can effectively enrich the flavor of spicy cabbage and promote fermentation.4, Chives 1 small bunch: Chives have a very special flavor, adding to cabbage can make the flavor more intense, and can easily achieve the iconic flavor of traditional Korean spicy cabbage.
It is an important ingredient in the making process, and chives can also make the fermentation of spicy cabbage more thorough.5, Garlic 2 heads: As the main seasoning, garlic plays an irreplaceable role in spicy cabbage. Garlic can prevent stomach cancer and promote the absorption of vitamin B in the human body.6, Green onions 3, Old
Ginger1 large piece: The two are completely different,
Chili The spicy flavor will make the spicy cabbage more elegant and attractive, and can also effectively increase appetite and Blood Circulation. 3 seasonings 1, 10 tablespoons of chili powder (150g): It is worth noting that to make spicy cabbage, you need to use finely ground chili powder, which not only meets the traditional practice but also facilitates the thorough mixing with other seasonings, allowing it to slowly penetrate the plant fibers of the cabbage during fermentation, rather than just staying on the surface of the leaves. 2, Salt 8 tablespoons (120g): Salt is very important for cabbage, as the main method of pickling cabbage is with salt. The difference in pickling effectiveness is an important indicator of whether a master of spicy cabbage can be called a master. The ability to use salt appropriately is very important.
3, White sugar 4 tablespoons (60g): The role of white sugar is mainly to enrich the flavor of spicy cabbage and promote fermentation.
Prepare the cabbage
1, First, pre-process the cabbage, remove the outer layer of dry cabbage leaves, and wash the entire cabbage under the tap with running water.
Cut the washed and drained whole cabbage into 1 segment (about 5-10cm) from the bottom, then use your hands to break the cabbage into 2 pieces.
The purpose of this method is to make the final spicy cabbage look more natural and relaxed.
And use the same method to divide 1/2 cabbage into 2 pieces, for a total of 4 small pieces.2, Open each cabbage leaf, and evenly spread salt on the leaves. At this time, it is important to pay attention to: when operating, you must be gentle! Because the cabbage leaves are fresh and crisp, if you are not careful, they will easily break.
You know that a true master of spicy cabbage not only makes the flavor excellent but also ensures that the appearance of the spicy cabbage is complete and beautiful.3, Place the cabbage in a suitable container (a dry, oil-free, and clean pot or deep dish can be used) and marinate for 8-10 hours.4, During the marinating process, the cabbage will gradually soften, and the salt will extract water. This achieves the purpose of extracting excess water from the cabbage, which is also important for the subsequent combination with sauce.
Drain the extracted water, shake off the salt attached to the leaves, and wrap the cabbage in kitchen paper to absorb excess water.
How to make the sauce1, Remove the marinated cabbage, and carefully open each leaf, and evenly apply the mixed sauce to each leaf. At this time, the cabbage is very tender and fits well after pre-marinating with salt, but when applying the sauce, you must still pay attention to: try to keep the integrity of each cabbage leaf.
2, The sauce application process can be used with disposable kitchen gloves to avoid damaging the skin, and also allows for smoother operation.
3, After completing the sauce application process, carefully roll each 1/4 cabbage into a cylinder shape with the bottom end, and put it in a suitable size, open-mouthed box, and seal it tightly. The purpose of doing this is to ensure that the fermentation of the spicy cabbage can be carried out thoroughly in a relatively simple space. Fermentation for 3 weeks1, After putting the spicy cabbage in the sealed box, place it in the refrigerator for preservation. You can also put it in the outdoor room in winter, but it must avoid direct sunlight and air circulation.
2, The fermentation process generally takes about 1 week.
When the spicy cabbage is fermented to have an acid flavor, you can eat it. At this time, it is best to store the sealed box in the refrigerator.
3, The flavor and nutritional value of spicy cabbage are different depending on the fermentation time and storage temperature, generally 2-7 degrees, natural fermentation for 2-3 weeks is the best, at this time the vitamin content is the highest.
3 months storageIn different families in different regions, a common way to store spicy cabbage is to use a refrigerator.
The most suitable storage temperature is 0 degrees Celsius.
It can generally be stored for 3 months. In South Korea, most families still continue to use traditional large pots to store spicy cabbage outdoors.
In the cold winter, placing a pile of spicy cabbage along the wall is a warm and satisfying scene for the whole family to gather and enjoy spicy cabbage.
Transfer the sealed container of spicy radish to the refrigerator. Alternatively, it can be stored outdoors in winter, provided it is protected from direct sunlight and has good air circulation.
The fermentation process typically takes about 1 week. Once the spicy radish has fermented to a sour taste, it can be eaten. It is best to store it in a sealed container in the refrigerator.
The taste and nutritional value of spicy radish vary depending on the fermentation time and storage temperature. Generally, natural fermentation at 2~7°C for 2~3 weeks results in the best flavor and highest vitamin content.
Store for 3 months.
In many homes, refrigerators are a suitable place to store spicy radish. The most suitable storage temperature is 0°C refrigeration. It can generally be stored for 3 months.
In Korea, many families still use traditional large pots outdoors. On a cold winter day, a row of kimchi pots placed along the wall evokes the image of a family sitting together enjoying kimchi, which is very warm and satisfying.
