Preparation materials:
1, 3-5 fresh Chinese cabbage
2, salt, fine pepper noodles, sugar-free rice noodles (children's rice paste can be replaced)
3. One ginger and garlic, one apple and one pear, one onion and one leek, and one radish (red or white).
4. Shrimp skin and cooked sesame seeds (optional)
All the above materials are the secret recipe of my aunt, and I made a refreshing and spicy hot cabbage. Do it once and the whole family will be addicted!
Steps:
1, clean the cabbage first, scrape off the old rotten leaves on the outer layer, rinse them with clear water and air them for a while.
2. After drying the obvious water, cut the cabbage in half and cut a hole in the middle. If the cabbage is big and the pickling container is small, cut it directly into 4 parts.
3. Cut the cabbage, and sprinkle coarse salt on the interlayer of each leaf (ordinary salt is also acceptable), in order to control the excess water in the cabbage and make the pickling more delicious. You can taste salty and light on the way, and add some salt when it is light.
4. After sprinkling salt, put the cabbage in a transparent place and air it for 6-8 hours.
5, prepare seasoning, according to personal taste, cut apples, pears, red and white radishes, onions, ginger, garlic and leeks into small pieces, without cutting too much. With shrimp, Chili noodles, cooked sesame seeds, and some Korean hot sauce.
6, prepare rice paste, do not use batter, children can eat rice paste, but no sugar. Use a cup of warm water, about 300ml, and stir in one direction with chopsticks, which has a sticky feeling.
7. Then put all the seasonings prepared in the sixth step into the rice paste, grab them evenly by hand and let them stand for 20 minutes until the taste is upgraded.
8. Put on kitchen gloves (or disposable gloves) and spread the marinade evenly on the cabbage, layer by layer. Be sure to apply evenly!
9. Find a sealed fresh-keeping box or glass bottle, put the cabbage dipped in sauce in it, cover it and put it in the refrigerator or a cool place at home. The temperature is about 2-5 degrees.
10. The pickled spicy cabbage can be eaten the next day. If you like delicious food, you can eat it after a week.
1 1, spicy cabbage can generally be preserved for half a year, and do not touch raw water and oil in the middle, otherwise it will go bad. Like to eat fresh and refreshing, cut a cabbage into small pieces and marinate it, and then cook it after eating ~
12, besides Chinese cabbage, you can also pickle white radishes, and buy some big white radishes to pickle together, which is crispy and an indispensable appetizer on the table in winter ~