Korean Spicy Cabbage
Overview
In early winter, spicy cabbage and miso soup go together better~ I have always been fond of Korean kimchi. I remember when I was in college, there was a window selling Korean food in the school cafeteria. The kimchi fried rice there makes my mouth water when I think about it. The kimchi sauce is wrapped around the rice, which is a little sour and spicy. I never get tired of it. Later, I tried kimchi fried rice in many Korean restaurants, but these restaurants were too stingy. The kimchi was cut into very small pieces and the amount was very small. The best kimchi fried rice in my mind is still the one in the university cafeteria. Unfortunately, when I was a senior, the Korean food window was no longer in operation. It was said that the proprietress went home to have a baby, so I couldn’t find a place to make memories. I have bought kimchi several times. Except for the kimchi from a certain restaurant, the other kimchi are hard to swallow. That's right, as a serious foodie and DIY maniac, how can you not make kimchi yourself? !
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Ingredients
Steps
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First, we need to choose a healthy Chinese cabbage, cut the Chinese cabbage into quarters and wash it clean.
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Spread salt evenly on the washed Chinese cabbage layer by layer, mainly the roots of the cabbage. For each half, add almost two tablespoons of salt.
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After smearing, place a heavy object on top and marinate overnight until the cabbage is dehydrated and soft.
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After the cabbage is marinated, take it out and taste it for saltiness. If it is too salty, rinse it with cold boiled water, squeeze out the water from the cabbage, and set it aside to prepare the pickling sauce.
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Peel and cut apples and pears into pieces, peel and grate radish, wash and cut leeks into sections.
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Put 50g glutinous rice flour into 500g cold water, stir evenly, put it on the stove to heat, stir while heating to prevent agglomeration, and turn off the heat immediately when it bubbles.
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Pour the batter into a new container and continue stirring for a while. After the temperature drops, leave it to cool.
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Put the apples and pears, washed, ginger and garlic cloves into a food processor and blend into a paste. Pour the chili powder into the cooled batter and stir evenly.
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Add apple and pear paste, dried shrimps, and leeks in turn and mix well.
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Finally add a few drops of fish sauce for freshness.
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Put the cabbage into the prepared container
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Spread the pickled sauce evenly on the roots of the cabbage layer by layer
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Finally, cover the container tightly and let it ferment at room temperature for three days. After three days, put it in the refrigerator and the delicious Korean kimchi is ready!
