Korean spicy cabbage
Quartered cabbage heads are layered with salt, fermented in brine, then coated in a seafood-boosted chili paste, producing a deeply flavored kimchi with authentic Korean character.
Instructions
- 1
First, cut the Chinese cabbage into four with a steel knife.
- 2
Rub salt onto all the leaves, layer by layer.
- 3
Letting it sit and marinate for one day causes the cabbage leaves to lose water.
- 4
After washing clean, soak in salt water and let it ferment for two days.
- 5
Then thoroughly wash the Chinese cabbage to completely remove the salt.
- 6
Add the condiments and small dried shrimp to the vegetable and put them into the blender to mash into a paste.
- 7
Add 416 milliliters of warm water to the rice bowl and mix in the glutinous rice flour.
- 8
Then add chili powder and seasonings to the glutinous rice flour water.
- 9
Mix the mashed vegetables and fruits with glutinous rice chili powder and spread it into the marinated Chinese cabbage.
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Ingredients
Main Ingredients
- Chinese cabbage4500g
- Watera pinch
- glutinous rice flour69g
- Warm boiled water415
- Golden Apple3 slices
- Red apple1/2 piece
- Big white pear1/2 piece
- Ginger1 small piece
- Garlic5 cloves
- Scallion1 small piece
- Green Crisp Pear1/2
- white radish3 slices
- Green radish3 slices
- Cherry radish1 piece
- small dried shrimpa pinch
- Watercelery4 small pieces
- Green apple2 slices
- Dill leaves1/3 tsp
- fish sauce7 spoon
- Weiyuana pinch
- mirin3 spoon
Seasonings
- Salta pinch
- Chili powder300g
- white sugara pinch
- shrimp paste2 tbsp
- white vinegar4 spoon
- MSGa pinch
Auxiliary Ingredients
- white onion1/2 piece
- Red onion2 slices