From the beginning to the use of fire in ancient times, to the era of farming utensils, from the characteristics of regional tastes to the gradual unification of food customs, in the rolling red dust, Chinese perceive the world with food, and also glimpse the past from food.
Spicy cabbage, which is very popular in northeast China and South Korea, has not been differentiated because of regional differences, but spicy cabbage has gradually converged in various regions, partly because the cabbage and raw materials for making spicy cabbage in South Korea are imported from Heilongjiang and other places in Jilin Province, so based on the homogenization of ingredients, spicy cabbage is a versatile cuisine. It is extremely popular in China and South Korea.
"Winter cabbage is as beautiful as bamboo shoots", cabbage, sweet and juicy, tender and crisp, in the past, whenever winter, as the main winter vegetable of northerners, is the harvest of cabbage, will choose to hoard up for winter. Even if you encounter cold wind and snow, you don't have to worry about not being able to eat vegetables. There are many ways to eat cabbage, there are several kinds of delicious, such as sour cabbage, pork cabbage stew noodles, can be boiled, can be fried, can be pickled, can also be made cabbage meat dumpling filling, winter to eat cabbage or "pickled spicy cabbage" is more affordable, spend 10 yuan can eat for several days.
In the early morning of autumn, the ancient Hulan River flows through the wilderness. It originates from the Xiaoxing'an Mountains and meanders into the Songhua River. It is the border between China and North Korea, but food never limits its spread because of its region. Korean spicy cabbage is a kind of Korean food that has been passed down from generation to generation, in the Korean family in Jilin Province, whether it is coarse tea and light rice, or fine wine and delicacies, it is inseparable from spicy cabbage to accompany the meal, without this delicious side dish, there will always feel some regrets. When late autumn comes, it is the season of Pickling Spicy Cabbage in Korean Families, and housewives help each other, exchange methods, and are as happy as a festival. It is not easy to pickle spicy cabbage with fresh taste, and it really takes a lot of effort.
Spicy cabbage as a flavor of Jilin Province, it is more nutritious than the general kimchi or pickles, but also should maintain a variety of vitamins of fresh vegetables. The northern winter is long, the green vegetables are not easy to store, and the pickled spicy cabbage can be stored in winter and eaten in the same way.
For the people here, the hometown is the taste of kimchi that makes them dream. The cabbage in the vegetable garden is planted every July, so in order to make kimchi, the varieties with tight leaves are selected. Korean kimchi is widely available, and even if it is just one variety, it can present a variety of different flavors: the refreshing of cold food, the delicious cooking, and so on. However, on the Rice Rice 1080 platform, you can buy local spicy cabbage secretly made by koreans, which is convenient and delicious.
So spicy cabbage plays an important role on the table The daily home cooking may be annoying for the day, but a variety of small pickles can embellish our every meal. Spicy cabbage may be one of the well-known pickles. So today we'll take a look at how this spicy cabbage is pickled.
Tools/Ingredients: Chinese cabbage, onion, rice noodles, ginger, garlic, salt, sugar, monosodium glutamate, cooking wine
Preparation steps:
1, choose the cabbage, preferably cabbage, remove the old gang, cut into two halves, four halves also do. Spread half a pound of salt evenly on the cabbage, preferably in the middle of the leaves, and leave for 10 hours.
2, depending on the degree of spiciness to prepare half a catty to 1 kg of chili powder (chili powder to choose high-quality line pepper made of chili powder), two small spoons of river rice noodles with water and evenly, burn about one and a half pounds of water, the rice noodles are cooked evenly, just like boiling thin corn noodle porridge, and then while hot, the pepper noodles are mixed with well-boiled river rice water into a paste, let cool.
3: Cut the prepared onion into small pieces, chop the garlic and ginger, and stir well in the cold pepper paste.
4: Spread each leaf of cabbage evenly with chili paste, wipe well and put it in a prepared clean and dry container.
5, finally, the unused pepper paste is evenly spread on the surface of the cabbage that has been placed, and it is best to be able to drown
6: Place in a kimchi box in a dry, cool place. It's about a week or so to eat.
Spicy cabbage, sour, crispy, sweet and spicy, delicious and refreshing, can be regarded as a winter appetizer. Pickled spicy cabbage is different from other cabbage pickling methods, is made by using a fermentation production process, although simple, but the nutrition is still relatively rich. However, in recent years, Korean spicy cabbage, because of the popularity of Korean dramas, has blossomed everywhere, and is very popular with some young people. If you want to pickle spicy cabbage that is as delicious as in Korean dramas, you must also remember to "put 4 and 3 do not put", in order to taste crisp and fresh. Pears, apples, glutinous rice flour, chili noodles should be put away, and cabbage crusts, oil, and soy sauce should not be put away.
Time gives grace to food, and the taste of spicy cabbage changes all the time after it is mixed. A single cabbage, paired with the most common ingredients, brings a kaleidoscopic taste. It is the taste of salt, the taste of the mountains, the smell of the wind, the smell of the sun, but also the taste of time, the taste of human feelings.