Pickled spicy cabbage, teach you the correct way to adjust the sauce, taste authentic, and make authentic Korean-style spicy cabbage

Spicy cabbage is a custom fermented delicacy of the Korean Peninsula and is a Korean-style kimchi. It is characterized by spicy, crisp, sour, sweet, white with red color, and refreshing to eat. It is good with rice or Korean food, and it has a unique flavor. A nice hors d'oeuvres.

Autumn is the season of pickled and spicy cabbage. Chinese cabbage is on the market in large quantities, the price is relatively cheap, suitable for making spicy cabbage, and it can be eaten in autumn and winter after pickling. Pickled spicy cabbage first has to learn to adjust the sauce of pickled spicy cabbage, what should I do if I can't adjust the sauce? Today I will teach you the correct way to marinate spicy cabbage, the taste is super authentic, and make authentic Korean-style spicy cabbage. Here's how to do it:

【Spicy cabbage sauce】2 tablespoons chili powder (thin noodles), 2 tablespoons chili flakes (coarsely grained), appropriate amount of salt, 2 tablespoons glutinous rice flour, 1 apple, 1 small handful of leeks, 1 head of garlic, 1 piece of ginger, 1 section of white radish, 2 tablespoons fish sauce,

Steps:

Prepare the ingredients you need and choose from chili powder and chili flakes to your taste, with slightly spicy and spicy flavors. If you only use coarse-grained chili flakes, the pickled spicy cabbage is light in color and not red, and the color can be adjusted with chili powder in fine noodles, and the pickled spicy cabbage is red in color and has an appetite. Pair two types of chili peppers with all you need.

Finely chop the garlic and ginger, cut the leeks into small pieces, peel and wash the white radish, and use a silk grater to rub the white radish into fine strips. Scrape off the skin of the apples, remove the cores, rub them into shreds with a grater, and then chop the apples into minced pieces. Put the glutinous rice flour in a large bowl, add water, stir well, there are no gnocchi in the water, so that the glutinous rice flour is fused in the water.

Pour the stirred glutinous rice water into the pot, heat it over low heat, stir the soup with a spoon to prevent the bottom from sticking, and heat until the soup is viscous. After holding it with a spoon, it can run down smoothly and smoothly, turn off the heat.

While hot, add chili powder and chili flakes, stir well, and blanch the chili peppers to remove the taste of raw chili peppers, and taste better.

Pour the soup into a container, let it cool, then add salt, sugar, fish sauce, minced garlic, ginger and apple, and stir well. In this way, the sauce for marinating the spicy cabbage is ready. Leave for 1-2 hours to allow the flavors to blend well. You can also add some shrimp paste to the sauce.

Put the leek segments and shredded white radish together, add salt, marinate for about half an hour, then add an appropriate amount of chili powder and chili flakes and mix well.

Rinse the pickled cabbage with clean water and remove any excess salt from the surface. Squeeze out the water and spread the chilli over each cabbage leaf. Place in a container that can be sealed, such as a bottle with a lid or a crisper box. Put a layer of spicy cabbage, sprinkle some pickled shredded white radish and leek segments, and then put a layer of spicy cabbage, place it in turn, fill the crisper box, if there is any sauce left, pour it on top, cover it with a lid and seal it, and put it in the refrigerator for refrigeration.

Spicy cabbage can be eaten after pickling for 2-3 days, with the increase of pickling time, the taste and taste are not the same, the first crispy, after a long pickling time, it will slowly become soft and flavorful, the stronger the sour taste produced by fermentation, put it in the refrigerator to slow down the speed of fermentation.