What kind of cabbage is suitable for making spicy cabbage?

We all know that kimchi is a popular delicacy. It can be eaten in many ways. It can be used for stir-frying, mixed with rice, and cooked with instant noodles. It is very popular among people. Some people will make kimchi at home. So what kind of cabbage should be used to make kimchi? Let's take a closer look!

What kind of cabbage is used to make spicy cabbage

When making spicy cabbage, you should choose the cabbage with a yellow core. In this season, it is generally short and yellow. The cabbage in early autumn has a thin skin and is suitable for immediate cooking and eating; the cabbage in early winter has a thick skin and is relatively tall, which is suitable for pickling and storing for a long time.

Kimchi can usually be refrigerated for 2-3 months without any problem. You can cut it into pieces and put it in a glass bottle and take as much as you want.

Simple recipe for spicy cabbage

Method: Prepare Chinese cabbage, salt, Korean hot sauce (garlic hot sauce)

1. Remove the old stems of the cabbage, rinse the whole cabbage, and then cut it in half from the middle. A large cabbage can be divided into 4 halves. (To divide the cabbage, you can cut a small section from the bottom, 5-10 cm, and then break the whole cabbage into 2 halves with your hands, and then divide it into 4 halves using the same method.) In this way, the pickled spicy cabbage will look more natural and stretched.

2. Apply salt evenly on each cabbage leaf. Cabbage leaves are brittle and easily broken, so remember to apply salt gently to keep the cabbage's appearance intact.

3. Then put the cabbage in a larger clean container and pickle it for 8-10 hours. The cabbage will slowly release water and become soft. The kimchi will be crisper when the water is released. Shake off the remaining salt on the cabbage or rinse it with water. Drain the water and squeeze it gently with your hands.

4. Then put on gloves and apply Korean hot sauce or garlic hot sauce layer by layer. After applying the hot sauce, put it in a sealed container and put it in the refrigerator. If you are in a hurry, you can eat it the next day. If you are not in a hurry, you can marinate it for 3-7 days. This will taste better.

How to eat spicy cabbage at home

After the kimchi is cooked, it can be eaten as a side dish, or used to make kimchi pancakes, fried rice cakes, fried rice, fried pork belly and many other delicious dishes. But my favorite in this autumn season is the kimchi beef hotpot. The sour and spicy taste makes me feel warm when I eat it.

Specific steps:

1. To make spicy cabbage and beef hotpot, choose something a little sour, about 150 grams, and cut it into pieces with scissors (cutting is easier than cutting).

2. Add 380 ml of rice water (use the water from the second rice washing, which contains starch and can make the soup thicker) and bring to a boil.

3. Add 30 grams of minced garlic, 15 grams of Korean coarse chili powder, 15 grams of Korean fine chili powder, 15 grams of shrimp paste, and 15 grams of light soy sauce, mix well and cook on low heat for 5 minutes.

4. Blanch the beef in water (take it out when it changes color, otherwise the meat will become tough) and put it into the kimchi soup. Finally, sprinkle with a handful of chopped green onions and green peppers and serve.