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The practice of Korean girls' authentic spicy cabbage

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  • Source: Dongyang Information Network
    • 白菜选椭圆形且叶子超过一半长度,拿起来重重的。 1. Pick an oval-shaped cabbage and the leaves are more than half the length. This kind of cabbage is full of heart and it is not easy to break during operation. Cut off the roots and remove the old leaves.

    • 洗干净从根部切到十厘米左右,用手抓住两侧轻轻掰一半。 2. Wash and cut from the root to about ten centimeters. Grasp the sides gently with your hands.

    • 取一个能平放两个半棵白菜的盆,放入一大半盐约170-180克,加入1000毫升(约5杯)左右的水,用手搅至盐融化。 3. Take a pot that can place two and a half cabbages, put about 170-180 grams of salt in half, add 1000 ml (about 5 cups) of water, and stir by hand until the salt melts. Put the cabbage in the pot and soak it with salt water. If you buy too large a piece of water, you can add a little water.

    • 把一个白菜从盐水中竖起,用手抓一点粗盐,每一层菜帮中间撒一点,另一个也一样操作。 4. Raise one cabbage from the salt water, grab a bit of coarse salt with your hands, and sprinkle a little in the middle of each layer of vegetables, and do the same for the other.

    • 撒好盐的白菜面朝上放好,用手上粘剩的盐给切面搓一搓,便于腌透白菜帮。 5. Sprinkle the cabbage with the salt side up, and rub the cut surface with the salt remaining on your hand, so that you can pickle the cabbage.

      The reason for salt alone is that the same density of salt will make the leaves marinate first. Sprinkle salt separately to the vegetables to make the leaves marinated to the same extent as the vegetables.

    • 用重物压好白菜。 6. Press the cabbage with a heavy object.

    • 家里有这样的干海带的话,可以用还带水调酱,没有的话请跳过7、8直接用水也行的。 7. If there is such dried kelp at home, you can use water to make sauce. If not, please skip 7 and 8 and use water directly.

    • 海带用湿棉布擦干净上面的白色粉末,放入锅中同300毫升水煮沸,小火十分钟关火。 8. Wipe the white powder on the kelp with a wet cotton cloth, put it in a pot and boil it with 300 ml of water. Turn off the heat for 10 minutes on low heat.

    • 捞出海带片汤汁晾凉。 9. Remove the kelp soup and let cool. Be sure to remove it and let it cool, otherwise it will be sticky and the taste will be a little bit astringent.

    • 糯米粉加一杯水搅拌至没有颗粒。 10. Add a cup of water to the glutinous rice flour and stir until there are no particles.

    • 糯米水小火慢熬至糊状,持续搅拌才行哟,不然会结块糊锅。 11. Stick the glutinous rice water to a low heat and simmer until it is mushy, and continue to stir it, otherwise it will cake. Serve out to cool.

    • 常温腌制八小时,白菜帮这样捏起来不折断就差不多了。 12. Marinate it at room temperature for eight hours. Just a small piece of cabbage, just a little salty and sweet.

    • 用水冲4-5遍,把盐水洗干净了。 13. Rinse 4-5 times with water and wash the brine.

    • 把白菜切面朝下控水。 14. Cut the cabbage face down and control the water.

    • 准备好煮海带水、面糊,白萝卜切两毫米左右粗丝。 15. Ready to cook kelp water, batter, cut white radish about 2 mm thick.

    • 半颗洋葱跟大梨,各加入一半煮海带水打至蓉状。 16. Add half of the onion and the big pear, add half of the boiled kelp water and beat them into a syrup.

    • 蒜末、洋葱汁、梨汁。 17. Minced garlic, onion juice and pear juice.

    • 准备虾酱(韩国超市跟淘宝都有卖)、辣椒面,一小茶勺鱼露直接放入生姜末里,不但少刷一个碗能去腥哟。 18. Prepare shrimp paste (available in Korean supermarkets and Taobao), chili noodles, and a small teaspoon of fish sauce directly into the ginger. Not only can you brush one bowl to get fishy. Haha.

    • 用刚刚腌白菜的大盆(我懒得刷各位随意),把白菜跟萝卜以外的调料,用手拌匀。 19. Using a large pot of freshly pickled cabbage (I'm too lazy to brush everybody at will), mix the cabbage and radishes with your hands.

      There are two reasons for adding white sugar at this time. One is that the color is brighter, and the other is that you can add it according to everyone's taste as you taste. I don't like it too sweet, so I just give it a reference.

    • 放入白萝卜丝拌匀。 20. Add white radish and mix well.

      Friends who like raw oysters can also put a little oyster meat at this time (grab it with salt in advance). It can add freshness to spicy cabbage, and fermented oysters have another flavor. I did n’t add it myself.

    • 控干水的白菜放平,可以直接放料盆里,案板也行请随意,以操作时不弄阳台面及衣服为基准。 21. The cabbage that controls the dry water can be placed flat. You can put it directly in the bowl. Please feel free to use the chopping board. Take the balcony surface and clothes as the reference when operating. Haha.

      When you feel it, grab the cabbage leaves with one hand, and spread the leaves with a layer of sauce from the outer layer. You must wipe each leaf so that you cannot be lazy. Wipe more on the stump.

    • 哎麦,写的手都酸了,快弄好了。 22. Hey Mai, your writing hand is sore, you're almost done.

      There is one more thing that can't be omitted after you have prepared the materials. Please pay attention to the fake ones, and wrap them in layers as shown in the picture. Because spicy cabbage will produce soup during the marinating and fermentation process, so that when you wrap it up, you won't be afraid to eat it. The spicy cabbage is so addictive to eat.

    • 包好把下边折一下,放入盆中。 23. Fold it, fold it underneath, and put it in a basin.

    • 用保鲜膜密封下,放常温下进行发酵。 24. Seal with plastic wrap and leave to ferment at normal temperature. It's only about half a day in summer, and it doesn't matter if you put it on in the cool season.

    • 当当当当~发酵好了,打开保鲜膜香味扑面而来,不用贴近也能闻到,小心鼻头粘上辣椒哟。 25. Dangdang Dangdang ~ Fermentation is good, open the cling film fragrance and pour it on the face, you can smell it without being close, be careful to stick the pepper on your nose.

      Still put the whole plant in a sealed container at this angle, refrigerating for a few days is better. It is recommended to use glassware, the plastic dyeing brush is not clean.

    • 过几天二次发酵好了,随吃随拿就可以。 26. After a few days of secondary fermentation is ready, you can take as much as you want. It is recommended to cut a small amount from the top and tear it off, and move it to the plate. Raise one hand up and cut the other hand according to your favorite size.

      You don't need to soil the cutting board or waste the soup.

    • 哇塞,开吃喽~嘛喜瑟哟! 27. Wow, let ’s eat ~~ Heather!

    Tips

    Note that the steps are basically written in the steps. Any questions are welcome to leave a message. This marinade has a small box left to make a cabbage. You can also make more according to the proportion. It will not be damaged for a month in the refrigerator. If you want to make spicy cabbage, just pickle the cabbage and wipe it.