In the process of pickles, it is best to choose small particles of sea salt, which are sold in these markets. It is suggested that if possible, it is best to grind the Chili noodles yourself. You can choose some good peppers with pure and uniform colors in the market, then go home and use scissors to remove the pedicels, and then use a cooking machine to polish them into Chili noodles. Pepper noodles are thin and slightly thick, and sauerkraut looks good and delicious. If you don't like to eat too spicy, you can also choose a variety of slightly spicy dried peppers. The pickled spicy cabbage has good color, only slightly spicy, sour, slightly salty, slightly spicy and fruity. The reason why I suggest homemade Chili noodles is to prevent buying adulterated Chili noodles. If you are not careful, you will buy some pepper noodles filled with corn kernels or wheat bran, which may contain poisons such as pigments, which will have a great impact on the health of yourself and your family. At present, there are still many illegal vendors, so it is always right to plan ahead, hehe! The following are the specific production steps of "spicy cabbage". "
Composition details
condiments
2500 grams of Chinese cabbage
Auxiliary material apple 200 grams
200g fragrant pear
50 grams of leek
Garlic 120g
60 grams of fresh ginger
Onion 60g
Salt-free dried fish 30g
Ingredients coarse salt150g
200 grams of sugar
Homemade Chili noodles 100g
Monosodium glutamate 15g
Fish sauce 25g
30 grams of white rice vinegar
Slightly spicy and delicious
pickling process
It will take a few days.
Simple difficulties
Steps of spicy cabbage
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1
First, break off two layers of old cabbage and wash it, then cut off the old roots of the protruding part of the cabbage head, and then cut each cabbage into four petals with a knife.
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2
Gently break each piece of cabbage with your hands, sprinkle with salt and rub it evenly with your hands.
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three
Put the pickled cabbage into a large pot, use porcelain pots, porcelain pots or stainless steel pot, and never use aluminum pot or copper pots which are easy to corrode. Put the cabbage in order, marinate it with heavy objects for 2-3 days, turn it over twice until the seedlings collapse, with shorter summer and longer winter.
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four
Pour the Chili noodles into the pot and blanch them with appropriate amount of boiling water. 100g of Chili noodles can be cooked with 100g of boiling water. After mixing evenly, the Chili noodles will be absorbed and expanded into a dry shape.
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five
Sprinkle monosodium glutamate, a little salt and sugar into the hot pepper noodles and stir well.
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six
After the Chili noodles are cooled, pour in white rice vinegar and fish sauce and mix well for later use.
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seven
Put the dried fish in a pot, bake it with low fire, dry it, and put it in a cooking machine to make powder. Pour into the Chili sauce and stir well.
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eight
Beat garlic into paste and pour it into Chili sauce.
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nine
Chop fresh ginger, onion, apple and fragrant pear into paste, then pour them into Chili sauce and mix well.
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10
Finally, wash the leek, control the water, cut into pieces, and mix well in the Chili sauce.
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1 1
At this time, the sauce of hot and sour vegetables is ready.
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12
Dry the pickled Chinese cabbage by hand.
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13
Then rinse it with clean water and dry it.
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14
Spread the sauce made of Chili sauce on Chinese cabbage layer by layer by hand, and it is advisable to coat every piece of Chinese cabbage.
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15
Then put the cabbage wrapped in sauce neatly into a special fresh-keeping box.
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16
Finally, cover and seal.
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17
For example, a container with a calendar knob on the crisper can record the curing date in advance. Generally, it is better to marinate spicy cabbage for a long time, and the shortest pickling time is more than 20 days.
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18
At this time, the spicy cabbage is all ready. Spicy cabbage needs to be kept in the refrigerator for a week, and it can be kept for several months, so it is not easy to go bad. Use special sterilized clips or chopsticks when eating to prevent pollution. I ate spicy cabbage for eight months last year, and the more delicious it is, hehe!
skill
Characteristics of spicy cabbage; The color is ruddy, crisp and fragrant, sweet and sour, slightly salty and garlic, fruity and slightly seafood, with a slightly spicy aftertaste, which is very appetizing. It can be widely used to cook dozens of Korean dishes with spicy cabbage.
Warm reminder;
1, spicy cabbage seems to use a lot of salt, but it is not salty. It tastes sour and sweet, not salty, because washing with salt only feels a little salty, so it is good to put a little salt in the sauce.
2. Vinegar can ferment Chinese cabbage as soon as possible, and it is not advisable to put too much. It is best to use white rice vinegar. Vinegar is a chemical substance, which tastes bad and unhealthy.
3. This sauce is a multi-purpose marinade, which can be used to cook many dishes, such as white radish, kelp, Chinese cabbage, dried tangerine peel, dried whitebait or dried whitebait, dried yellow croaker and so on. It can be pickled or mixed with this material, which is a good Korean side dish.
If you like Korean side dishes, you might as well make more at a time, which can save a lot of trouble and tedious production process. This kind of spicy cabbage is the least perishable if it is stored properly in cold storage. It can be eaten from winter to summer and autumn, provided that special utensils are used and hygiene is paid attention to.
Sauerkraut can be made from many fresh raw materials, but it is best to use pure dry goods without salt, such as dried yellow croaker, dried whitebait, dried shrimp or broken shellfish. It must be cooked before use, and it tastes delicious.
6. Fruits should be hard apples with rich fruit flavor, such as domestic Fuji and Guoguang apples. Pear can choose fragrant pear as the best, so can other pears.
7. It is best not to use morning pepper for dried peppers, it is too spicy. If possible, you can go to the big market to buy high-quality peppers with good colors. Self-ground Chili noodles can control the spicy degree, and can be used with some spicy and non-spicy dried peppers. If you can buy tomato powder, you'd better put some color in it. It's not very spicy and tastes good. When grinding peppers, the stalks must be removed. Zanthoxylum bungeanum seeds can be removed or not, but the ground Zanthoxylum bungeanum powder will be more beautiful after seed removal. It's fun to make it yourself, and it tastes good. It's definitely better than the spicy cabbage bought in the market.