What kind of chili powder is best for making spicy cabbage? How many days can spicy cabbage be eaten after pickling?

Spicy cabbage is a common delicacy. It has many cooking methods and rich flavors. It tastes spicy and delicious and goes well with rice. Many people like to eat spicy cabbage, and some people even make it at home. Spicy cabbage is usually made with chili powder, so what kind of chili powder is good for making spicy cabbage? Let's take a closer look!

What kind of chili powder is good for making spicy cabbage

It is recommended to buy the coarser chili powder specially used for making kimchi.

Spicy cabbage is common in South Korea, North Korea and my country's northeast region. In the cold winter, people will pickle the cabbage for long-term storage, and the pickled taste is also very delicious.

To make spicy cabbage, you usually first salt the cabbage and drain the water. It usually takes twelve hours because the cabbage in Northeast China has a lot of water, so you need to marinate it for a while longer. Then prepare the ingredients. Peel the apples and cut them into strips. Peel the pears and cut them into strips. Cut the radish into strips, mash the garlic and ginger into puree, add shrimp paste, whitebait sauce, and porridge made from glutinous rice paste. Put the glutinous rice noodles in a pot with water and stir them until they are cooked. Put all the above condiments in a large bowl, add appropriate amount of salt, honey, and chili powder, mix well, and evenly apply it on the cabbage after draining the water. Generally, one cabbage is half an apple and half a pear. One-third of the radish and whitebait sauce are for seasoning, depending on personal taste.

How long is the best time to pickle spicy cabbage?

If you try kimchi within 10 days of pickling, it will taste fresh and a little sweet; after 11-45 days, it will slowly ferment to a sweet and sour taste; after 45 days, it will start to turn sour. It is recommended to wait until 2-3 weeks after fermentation before eating, when the taste is best. If it becomes sour kimchi, don't throw it away, you can try sour kimchi soup, which is also very delicious.

Kimchi is a traditional Korean delicacy, spicy and crisp with a little sweet and sour (the acidity changes over time), and white with red. It is said that Korean kimchi was brought from China during the Three Kingdoms period, and it took a long time of development and improvement to get today's pickling method and taste.

I heard that one of the criteria that traditional Korean families in my country use to evaluate their daughters-in-law is whether they can pickle a jar of delicious kimchi. They regard the skill of pickling kimchi as supreme.

How to make spicy cabbage

Prepare the ingredients:

Main ingredients: 2 cabbages, half an apple, and half a pear.

Accessories: 250g spicy chili powder, 50g sugar, 150g salt, 100g ginger and garlic, a little flour, soy sauce, fish sauce

Start making:

Step 1: Remove the old leaves on the outside of the Chinese cabbage, wash it, cut it at the bottom and tear it into two pieces, apply salt evenly on each leaf with your hands, marinate for about 6 hours, rinse with clean water to remove the salt, and squeeze out the water;

Step 2: Dice apples and pears, mince ginger and garlic, pour appropriate amounts of light soy sauce and fish sauce into a container, add appropriate amounts of purified water (or cold boiled water) and a little flour and stir into a paste.

Step 3: After mixing, add 50g of sugar and 250g of chili powder and mix well. The spiciness depends on personal taste. If you like spicy food, you can add more.

Step 4: Use a brush or your hands to evenly apply the sauce on both sides of the pickled cabbage leaves, then pour the remaining sauce on top. Cover with a lid and ferment at room temperature for 2-3 days (1 day in summer and 3-5 days in winter). Then put it in a small box with good sealing performance and refrigerate for 5-7 days before eating. It tastes best within 20-40 days.

Tips:

1. After pickling the cabbage with salt, be sure to squeeze out the water, otherwise it will affect the taste.

2. When preparing the sauce, be sure to use purified water or boiled water.

3. If you need to apply the sauce with your hands, it is best to wear disposable gloves, otherwise your hands will be burned.