Production of spicy cabbage

1. Spicy cabbage (Korean: kimchi) is a traditional fermented food of Korean nationality, which is characterized by spicy, crisp, sour, sweet and reddish in white, and is suitable for all seasons. Usually with rice.

Second, the production process

Exercise 1

Pickle ingredients:

A Chinese cabbage has a net weight of about 600g, including pears, apples, garlic and ginger.

Production method:

1. Peel off the old leaves on the outer layer of Chinese cabbage, wash them, sprinkle salt evenly inside and outside, marinate for half a day, rinse with clear water to remove the salty taste and squeeze out water;

2. Chop ginger, garlic, apples and pears into small pieces (only 1/3 or 1/2 apples and pears can be used, which can improve the "clean" spicy taste of ginger, garlic and pepper);

3, the amount of Chili noodles depends on the degree of spicy taste you like, but also depends on the freshness of Chili noodles, and then add a proper amount of cold water to mix Chili noodles, salt and monosodium glutamate;

4. Then pour ginger, garlic, apple and pear powder into Chili noodles, make Chili sauce, start pickling vegetables, and wipe the prepared Chili sauce inside and outside the cabbage from the innermost layer;

5. Wipe a whole piece, take a container with a lid and clean it carefully. There must be no oil. If there is no cover, it can be sealed with plastic wrap. After pickling for 3-5 days, you can eat Korean spicy cabbage.

Exercise 2

Pickle ingredients:

Two cabbages, pepper, carrot, leek, ginger, onion, garlic, apple, pear, salt,

Production method:

Kimchi

1, wash the cabbage, cut a knife from the bottom, then break it off and divide the two cabbages into four petals;

2. Add salt to each cabbage leaf and marinate for more than two hours;

3. The prickly ash is baked with low fire first, and then ground into fine powder with a food processor;

4. Shred carrots, minced ginger, minced onions and garlic, minced apples and pears, and minced leeks;

5. Add Chili powder, salt, fish sauce and a little sugar to the marinade, mix well and marinate for a while (after marinating the marinade, the flavors penetrate each other and some soup will be produced);

6. Cabbage that has been dried has shrunk a lot. After washing, control the water to dry;

7. Then spread the marinade on each cabbage leaf as much as possible;

8. Put it in a container, then pour in the remaining marinade, then cover it, wrap it with plastic wrap, and put it in the refrigerator for a week, and the spicy cabbage will be served.

Exercise 3

Pickle ingredients:

Chinese cabbage, dried Chili powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.

Production method:

1, take out the old cabbage and yellow leaves, rinse them, soak everything in salt water for 2 days, take them out and drain them;

2. Peel and stalk garlic, wash and chop minced garlic, wash and chop apples and Pak Lei, wash and chop fresh fish, add dried Chili powder, and make it into paste with beef soup for later use;

3. Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the jar in the ground, put grass around it, leaving 20% out of the ground, then seal it and cover it tightly with grass, keeping it at about 4 degrees. 15-20 days later, spicy cabbage will be served.

Exercise 4

Pickle ingredients:

Chinese cabbage, radish, carrot, coriander, salt, soy sauce, monosodium glutamate, Chili powder.

Chinese cabbage

Production method:

1. Remove roots and leaves from cabbage, wash, shred radish and carrot, and chop parsley;

2. Put the sorted Chinese cabbage into a jar, sprinkle salt in layers, sprinkle some water on it after putting it on a plate, compact it (press stones on it), take it out after 5 days, drain the water, soak the shredded radish in water 12 hours, take it out and drain the water;

3. Mix shredded green radish, shredded carrot, coriander powder, soy sauce, monosodium glutamate, Chili powder and sauerkraut, mix well and pickle. After 2-3 days, spicy cabbage will be served.

Exercise 5

Pickle ingredients:

Cabbage, kelp, pepper, salt

Production method:

1. Select fresh and tender solid Chinese cabbage, wash it with clear water, drain the water (it is best to dry it in the sun 1 day), soak the whole Chinese cabbage, cut it into large pieces and let it marinate thoroughly with salt water, wash off the dirty things on the kelp, drain the water and cut it into blocks for later use;

2. Put the cabbage in a clean basin, sprinkle 100g salt evenly, knead the cabbage by hand, add clean weight to hold the cabbage down, add 250g cold boiled water, and let it stand for half a day after the water rises;

3. Then move the cabbage into a wooden barrel, evenly put it into the sea belt and pepper, add 50g salt into the salt water in the basin, stir it evenly, pour it into the wooden barrel, then fix the lid of the barrel and seal it. 10 days later, open the lid to get spicy cabbage.

Exercise 6

Pickle ingredients:

Cabbage 1 piece, 2 pears, 3 garlic, a small piece of ginger, salt, sugar, fish sauce, dried Chili powder, Korean hot sauce.

Exercise:

1, cut the Chinese cabbage into four pieces and wash it with rice washing water;

2. Put it in a basket to dry and drain the water slightly;

3. Sprinkle salt between each layer of leaves and seal it in a fresh-keeping box for more than five hours until water comes out;

4. Pear, garlic and ginger are chopped into velvet and put into a bowl together with dried Chili powder;

5. Add three tablespoons of Chili sauce;

6. Add a little fish sauce;

7. Add two tablespoons of sugar;

8. Add a little salt;

9. Stir the spicy cabbage sauce evenly;

10, slightly wringing the pickled cabbage;

1 1, evenly spreading hot cabbage sauce on each piece of Chinese cabbage;

12. Cover the fresh-keeping box, ferment at room temperature for one day, and then refrigerate for two days.

Exercise 7

Pickle ingredients:

Chinese cabbage 1000g, ginger 15g, pepper 15g, white vinegar 50g, sugar 100g, sesame oil 40g, refined salt 10g and pepper 5g.

Exercise:

1. Wash the Chinese cabbage, cut it into 6 cm long slender strips, and marinate it with refined salt for about 6 hours;

2, ginger peeled and cut into filaments, and pepper cut into filaments; Squeeze out the sauerkraut and put it in a big bowl. Stir-fry shredded ginger and pepper with sesame oil and spread on cabbage. In addition, white vinegar and white sugar are boiled in a pot, cooled slightly and then poured into cabbage;

3. Put the wok on the fire, pour in sesame oil, heat it, add pepper and pepper, take it out when it turns black, pour Chili oil on the cabbage and marinate for 4-6 hours.

Exercise 8

Pickling ingredients

Whole cabbage 1000g carrot 100g onion 25g ginger 2g garlic 15g shrimp paste 25g Chili powder 40g coriander 50g monosodium glutamate 4g apple 50g.

working methods

1. Clean the cabbage and pickle it with 10% salt water for one week.

2. Shred radish, apple, coriander, onion and ginger, and mash garlic.

3. Marinate shredded radish with salt for a while, mix in other materials, and live into a trap.

4. Pickled sauerkraut starts from the center of cabbage and is filled one by one.

5. Marinate in the shade for one month before eating.

Cooking tips

1, white cabbage should be chosen to help the short ones. This dish is refreshing;

2. Choose Chili powder with fine powder, and the red one is better. You can use slightly spicy or medium spicy, depending on your taste. I use medium spicy, because putting too much Chili sauce is too spicy and the color is almost poor;

The weather in Beijing, we fermented in the air-conditioned room for half a day, and then fermented at low temperature in the fresh-keeping room of the refrigerator. Spicy cabbage that must be fermented at low temperature is delicious;

4. Cut the leek into pieces and marinate it on the cabbage to improve the taste. Can be put or not;

Don't waste the endless Chili sauce, put it in a clean bottle, keep it in the refrigerator and use it later. [3]

Production skill

1. Add sugar for fermentation and feed bacteria;

2. It is best to use Chili powder produced in Guizhou;

3. Acidity should come from natural fermentation, not added vinegar;

4. Kimchi can be eaten directly, can also be used for cooking or making spicy cabbage fried rice.

5. Garlic is added according to personal taste. Under normal circumstances, there are more minced garlic.

Third, the main features

Spicy cabbage has the unique taste of Korean spicy sauce, as well as the crispness of cabbage itself, which is very refreshing to eat. Spicy cabbage is a fermented food. Spicy cabbage is made of fish sauce, pepper and garlic. It is not only spicy, crisp, sour, sweet, fresh and refreshing, but also rich in nutrition. It is an indispensable main course on the Korean table.