I loved eating spicy cabbage before I was in the Northeast. I liked the real family in Ouya store and Daejeon. Later I bought more and more expensive. I chose Daejeon more later. Later, my mom and I bought a book called North Korea. The book of mixed vegetables should be the second-hand market or the carpet. At that time, she always put the book on the bed, and then studied every Korean dish in the school and gave it to me. I did it every day. A lot of gourmet spicy cabbage is a must-eat spicy cabbage. Not only is the ingredients very easy to obtain, but also can be made into many dishes, kimchi soup, kimchi cake, kimchi hot pot, kimchi fried pork belly or just like this, it is tasted with white rice. Very delicious now in Beijing, my mother will often pickle spicy cabbage when she is not around. It is very popular and has been loved by friends. I have read many books about Korean cuisine. At the same time, I also heard a lot of pickles about kimchi. The devil's eyes and the practice of the day after tomorrow have made this very interesting and full of inexpressible feelings! White! dish!
Cabbage treatment: buy home cabbage, first remove the bad leaves, many people like the whole development, but personally feel that in the general family, can be eaten immediately, or cut into pieces is more convenient! Handle well, wash and sprinkle with salt (you can use coarse salt, salt, or salt). The curing time is about 4 hours, and the overnight stay is great! Ps: Like the one on the right, one can eat for a long time, and it is just a box of crisper.
Probably see the water from the cabbage is discharged, and then choose a taste of salty, if it is light, you need to add a small amount of salt in the process of curing. If it is salty, then increase the amount of other spices.
After squeezing the water of the cabbage, the water produced by the cabbage should not be rushed! ! ! Put it in a big basin!
flavor! There is a little trick to seasoning, that is, the vinegar must be put in the end, or before putting the vinegar, you must put the garlic and pepper into it, so that it will be easier to release the taste of garlic and pepper. Just said, according to the saltiness of cabbage, choose to add salt or not, in addition, add fresh vegetables, MSG, garlic (cut into the end), sugar, ginger (small amount) pepper, vinegar, the order of addition does not matter How much seasoning: Probably the ratio is as follows: fresh vegetables, medium dosage sugar, multi-meat essence, less ginger juice, very little pepper, 2 times vinegar of sugar, similar to sugar, I suggest everyone to do first After the seasoning, try it, look at what is missing, and constantly adjust to the taste you like. It will take a few times to know the approximate ratio!
About upgrading materials! Upgrade materials, that is, when adding seasoning, things that can be added, such as shrimp paste and leeks, can increase the flavor of kimchi, pears, can increase the sweetness of fruity, radish (must be radish), can be used with kimchi Marinate together to add flavor! But in fact, if there is no material, you don't have to add the spicy cabbage you made will be perfect!