** Dong Chaochao.
A few days ago, my father bought a few Chinese cabbages, and said that they were cheap, and two were only 3 yuan.
I haven't done it for a long time, and the technology is a little rusty, but fortunately, I wrote a treasure book when I did it before, and I immediately got started when I Xi it again, and it just so happened that a friend also asked me how to do it, so I sorted it out again and recorded it.
Wash a fresh Chinese cabbage and cut it in half and drain.
Salt is evenly smeared on the front and back of each leaf, mainly to marinate the water in the cabbage, so that the final dish is crispy.
I was pickled at 9 a.m., and after about 8 hours of pickling, it was like this, and I was afraid that the salty would be salty, so I didn't put much salt in it, and I didn't feel like much water.
Before the marinade is done, you have to mix the sauce, method: half a carrot, green onion and ginger a little shredded, leeks 1 tael cut into sections, these accessories to add or not, and how much to add, it depends on personal preference. For example, I didn't add leeks in the past, but this time I forgot to add ginger, but I don't think the taste is much different.
3 heads of garlic and 1 pear are crushed to make the end, the reason why they are made is because these two are only used as seasonings, which are easier to taste, and the above accessories are not beaten into the end, because they can be eaten as pickles if they are formed.
If you don't have pears, you can add apples;The main purpose of adding apples or pears is to speed up the fermentation of cabbage, and I think the amount of garlic is enough, I am afraid that it will be too sweet when I do it this time, and I only put half of the pear, but afterwards I think I should still put 1, and I feel that the sweetness and sourness are not enough.
Then put an appropriate amount of salt into the prepared auxiliary materials (remember, because the salt has been put in the cabbage before, so how much salt to put at the moment has to be handled as appropriate), a spoonful of sugar, 50 grams of chili powder, 100 grams of fish sauce, a small amount of chicken essence and tomato sauce. People in the Chaoshan area prefer to use fish sauce, it has a unique taste of fish and shrimp, and it is more delicious to add spicy cabbage, which is irreplaceable with salt or soy sauce.
After mixing well, it looks like this.
If you don't know the amount of condiments when you make it for the first time, you can taste it yourself and then increase or decrease it as appropriate, remember to feel super spicy and salty when you taste it, because these flavors will become lighter later. For example, chili powder, it may be spicy when you taste it, but in fact, after wiping and fermenting, the spiciness will be reduced, I used 50 grams this time, and the kimchi is not very spicy, and it is estimated that I will put 100 grams next time. If you want to taste better, you can also go to the supermarket to buy some Korean hot sauce and add it, I didn't add Korean hot sauce this time, and the taste is good, so if you want to reduce the production cost, the above seasoning is enough.
The prepared accessories are set aside to marinate for a few minutes, and then the Chinese cabbage is processed.
Squeeze out the water from the Chinese cabbage (you can also rinse it if you add too much salt) and put it in a large container. Then put on disposable gloves and spread the seasoning layer by layer on the Chinese cabbage, this process can be done slowly, but you must ensure that the front and back of each leaf are smeared, especially pay attention to the roots to be more to absorb the flavor.
It takes about seven or eight minutes to wipe it all, and I thought while wiping it, how much time does it take to watch Korean dramas when I watch Korean dramas and buy dozens of cabbages to come back to make spicy cabbage?
After wiping, roll up the vegetables and put them in the crisper box, the original dishes that were packed in pots can now be packed in the box, and the loss is really big:
Because there is a lot of minced garlic in the accessories, so this taste is very strong, in order to prevent the smell from crossing, I added a layer of plastic wrap, then covered the box, put it in the refrigerator, and fermented for a few days before eating.
Clause. On the first or second day, the Chinese cabbage only has a salty and spicy taste, and on the third day, the sour taste slowly begins to appear, and the taste is similar to that bought outsideLooks good, right?
Breakfast with this spicy cabbage with bread, but too fragrant, interested friends can try it, do it yourself, rich food and clothing.
If you have a better way to make it, or if the spicy cabbage you make is more delicious, please share your tips in the comment area.