After talking about baking, I have said that I have to make a blog to record my own stuff. Because I am lazy, I just take a few photos and send out a circle of friends or Weibo. Today, I can spend time to sit down and sort this out mainly because some friends around me will ask about how to make spicy cabbage. I will sort it out once and ask someone later. I will send a blog address directly to the person, haha spicy cabbage--North Korea. Traditional food of the family. I don't know when it started to become so lazy, and it is difficult to calm down and read and write. It is said that the blog has just warmed up for a while, and I am writing a running account every day. This is a good beginning. Spicy cabbage is a kind of food that our Koreans have passed down from generation to generation. From snacks to big ones, they never eat enough. When I was a child, I watched my mom often make a lot of kimchi. I was dyed by my mother's ears and learned some fur. Married as a woman, and happened to be Sensen is also a city of northeast silver, although the Han nationality, but super love to eat all kinds of kimchi, mixed vegetables. What do I do for my husband is super-fun, so I enjoy a special satisfaction. Ps: The big basket is written with a spicy cabbage. The recipe is not a secret. As long as it is a Korean nationality, this article is just a sharing experience. Don't like it, thank you! ~~
A family photo of the family (Yellow Marshal missed)
Production process:rrPickled cabbager Cabbage is bought without washing, and after being marinated, it is washed.
I cut the cabbage into four portions.
Soak the cabbage in the salt water, just take the cabbage
I put a stone pot on it and pressed it to help the cabbage to better control the moisture.
Cabbage can be marinated in a few hours. Because I still have a little spicy cabbage in my house, I don’t have to worry about it. I will leave it for a day, and finally marinate it. The water in the cabbage comes out.
Remove the cabbage from the salt water and wash it in the water several times.
Squeeze the water and put it aside
The seasonings are in no particular order, all are placed in the basin and mixed evenly.
Garlic pressed with garlic press into garlic
Sesame powder I bought the sesame seeds myself and picked them up with the stone. I used the cooking machine to make it.
Apple cut into filaments
Pour the apple
Salt - this depends on the situation, if the salted cabbage is enough to put in the salt, my cabbage is a situation, so there is no salt in the seasoning, otherwise the cabbage is salty, and then put When the salt goes in, the result is that it will die.
3. Start the wipe
Each layer of cabbage is turned over and spread.
4. Insert the box
The cover is finished, put it in the refrigerator for 2 days to ferment.
When the spicy cabbage is ripe, even a bit sour, when the color is very deep, you can become more colorful.rrWhat cheese spicy cabbage kimbaprr Egg spicy cabbage fried ricerr Kimchi cakerr Kimchi souprr Stir-fried cabbage with potatoes, a super mealrrI fried the egg kimchi fried rice with the last spicy cabbage left before.
Direct white water soaked rice to eat fried spicy cabbage is also super delicious
About the broken cabbage of spicy cabbage: 1. The material is good or not, the key to the finished product is delicious. My chili noodles and honey are brought by the northeastern home. Heilongjiang Nanda's chili noodles are spicy enough for spicy cabbage--Korean traditional food, honey It is also pure, not the kind of bitterness or extra sweetness in the supermarket. The reason why honey is used instead of white sugar is that the taste is not particularly sweet, and the taste is really different. Whether it is sugar or honey, it is not only for the taste but also for the fermentation of cabbage. After the fermentation, it is really spicy cabbage. 2. Put fine onions or leeks, it is a matter of personal preference. I put fine onions here to make the color contrast look good. You can also mix the white radish with shreds. 3. Mix the water and salt mixture of the pickled cabbage with your fingers and taste it. It feels slightly salty with the usual cooking. There is no need to entangle in the need to be 400g, usually do by the feeling of seasoning, this is my first time to write formula weighing. The amount of salt and honey in the seasoning can be adjusted by yourself. According to the taste of the individual, the salt is more salty, and the honey is more sweet. But when adding salt, you should first try to increase the saltiness of the marinated cabbage. 4. Put the apple for the sake of a more fragrant taste and use it for the fermentation of cabbage. You can also add a pear and cut it. 5. Do the boxing and put the refrigerator, usually 2-3 days or so to ferment and merge into the taste. 6. Sesame powder can be saved if it is not, but the spicy cabbage made is really not enough, and the taste will be much worse. 7. I cut 4 servings this time to facilitate pickling and filling the box. If conditions permit, you can cut it in half. Of course, it is more convenient. A small amount of food is eaten at home, and the squares are cut directly. When you eat, you don't have to worry anymore. I usually do this. This time I want to write a photo of Bo. 8. Saying that ginger is also a taste of spicy cabbage, I am lazy, did not put.