The spicy cabbage in memory~ Although it is not Korean, the diet in Yanbian will naturally be affected. When the family is helping the mother to apply spicy cabbage sauce, the mother will gently pull the leaves of the sauce to eat, crunchy. It’s very spicy (^_^;) At that time, the pickled spicy cabbage was cooked in a large bowl of spicy cabbage in the early winter, as well as a large tank of sauerkraut, as well as a variety of small pickles pickled in small jars. ... The big tank is placed in the corridor, the small jar is placed on the north balcony, so it is enough to spend a winter, you can eat spring. Now the mother does not do spicy cabbage, it is too troublesome, mainly to buy and eat very convenient. But I am drifting outside, want to eat or do it yourself. Y (^_^) Y This spicy cabbage is definitely not a taste of childhood, after all, the raw materials are different, the water quality is different, the taste will be different. However, the chili powder is brought from home, and the Yanbian pepper is sweet and spicy, which is very suitable for pickling Korean-style kimchi.
Remove the unsweet leaves from the outside of the cabbage, cut off the excess part of the root, cut the cross from the root, and cut it into four portions by hand. Rinse with water and fill the pot. Sprinkle coarse salt from the outermost layer of the leaf. Spread a layer, pay attention to only sprinkle on the leaf white.
After thickening the salt and pressing the heavy object, I used two large ceramic plates and a stone pot to press for one night.
The cabbage that was pressed for one night was rinsed several times under running water and drained. Prepare the hot sauce material as shown above.
Garlic, ginger, apple, and pear are smashed into velvet; white radish is rubbed; leeks and shallots are cut into sections; appropriate amount of flour or glutinous rice flour is added with water and mixed with small heat to heat into a flowing paste; another container is added with chili powder and a little heat. Mix well with water, add all the above ingredients, add 2 teaspoons of salt, a spoonful of white sugar, and 2 tablespoons of fish sauce.
Mix the hot sauce and slice it from the root of the cabbage. Wipe it up and roll it up. After four times, spread it into four volumes and put it into a water-free and oil-free container. Seal it at room temperature for one to two days. The refrigerator is refrigerated and can be placed directly into the refrigerator in summer. It can be eaten in a week or so.
1. It is better to cut the roots of cabbage without a metal knife. 2. After mixing the hot sauce, use a small piece of white pecan sauce to confirm the taste.