In this season, if you can pair a plate of hot rice with a few slices of spicy and sour cabbage, it is simply the ultimate treat for the taste buds! But you know what? If you want to make your own spicy cabbage that will make people taste unforgettable, in addition to the traditional pickling method, there is a little secret to make it more crisp and crisp, and the shelf life can be up to half a year without losing the flavor!
Prepare the ingredients:
Chinese cabbage, salt, apples, pears, chives, leeks, ginger, garlic, white radish, glutinous rice flour, water, rock sugar, coarse and fine chili peppers, fish sauce, monosodium glutamate, cool white boil
Here's how:
1. Today I will share with you an authentic Korean spicy cabbage practice, usually big fish and meat are too tired to eat, we can pickle a spicy cabbage to relieve greasy. We prepare two Chinese cabbage, about eight pounds in weight, each cut into four petals, evenly smear salt on each leaf and marinate overnight, the pickling time is slightly longer, and the water inside the cabbage is pickled, one is to make the taste more crisp, and the other is not easy to rot and deteriorate when pickled.
2. We had better wash out these side dishes one night in advance, I prepared apples, pears, chives, leeks, ginger, garlic, white radish, control the moisture, if there is raw water, pickled spicy cabbage is easy to spoil, these are about eight catties of cabbage need the amount of side dishes, of course, this amount can be adjusted according to personal taste.
3. Next, we prepare 50 grams of glutinous rice flour, add 600ml of water and stir until there are no particles, pour it into the pot over low heat, and keep stirring with a spatula until it is viscous.
4. Glutinous rice paste has good viscosity, which can make the chili pepper adhere to the spicy cabbage, add about 60 grams of rock sugar while hot, stir until the rock sugar melts, and let the glutinous rice paste cool for later use.
5. Next, we cut about 50 grams of apples, pears, onions and ginger into small pieces and put them in a food processor to puree, so that they will be more flavorful when marinated.
6. After stirring, pour into the cold glutinous rice paste, pickle the spicy cabbage pepper to choose two kinds of thick and thin, choose not too spicy, the fragrance is more heavy, about 100 grams of coarse pepper, leave a little fine pepper about 150 grams, mainly used to adjust the color, 120 ml of fish sauce.
7. This fish sauce is indispensable for pickling Korean spicy cabbage, because its own salinity is relatively high, so we don't need to add salt when we mix this hot sauce, pour in about 15 grams of monosodium glutamate and stir well, so that the hot sauce of our spicy cabbage is ready, this hot sauce can be made one night in advance, so that the flavor will be added when pickling.
8. Rub the white radish into thin strips, add a pinch of salt and marinate for a few minutes.
9. Cut the leeks and chives into small pieces, then dry the white radish vigorously to remove its pungent taste, add the remaining dried chili powder, and add a little salt and stir well for later use.
10. Next, this is also a key point, we have to dry a pot of cool white open one night in advance, clean the pickled cabbage with cool white boil, remove excess salt, and then dry it hard, be sure to use cool white open, if it is raw water, pickled spicy cabbage is easy to spoil and rot.
11. Then start to spread the hot sauce, remember to wear gloves, each layer should be evenly spread, especially the root of the place to put more,
12. Spread it flat in a waterless and oil-free container, sprinkle each layer with a layer of shredded radish and chives, cover with a lid and seal and refrigerate, and marinate for more than 12 to 15 days before eating, because when marinated for 6 to 7 days, its nitrite content is very high, and it is not recommended for everyone to eat during this time period.