What to do if the spicy cabbage is not red? Tips to make the spicy cabbage bright red

We all know that kimchi is a popular delicacy. It is mainly made of pickled cabbage. It tastes sour and spicy. It is a kind of food that goes well with rice. Many people like to eat kimchi. Some people make kimchi at home, so how to make kimchi red? Let's take a closer look!

How to make spicy cabbage red

Korean chili noodles

The color of Korean kimchi is relatively red because it uses Korean chili powder. This kind of chili powder is not spicy, very red, and has a strong color. In addition, this chili powder needs to be mixed with apple, pear and garlic into a chili paste, which is evenly applied to the cabbage that has been killed by salt from the inside out. The kimchi made in this way tastes better.

Remove the seeds from the peppers and add some tomato sauce

If you want the kimchi to be redder, it is best to remove the seeds when picking the peppers before pickling. Another option is to grind the chili powder finer. The pickled kimchi will be redder and taste spicier. Of course, you can also add a little tomato sauce.

Use fine chili powder

This depends on the fineness of the chili powder. The finer the chili powder, the redder the kimchi will be. You can also add more chili sauce (red) or wine lees (red wine lees).

How to make spicy cabbage

Ingredients:

Cabbage, Korean coarse chili powder, coarse salt, fish sauce, fresh shrimp paste, taffy, sugar, glutinous rice flour, Fuji apples, crown pears, white onions, shallots, leeks, water, white radish, garlic, and ginger.

practice:

1. Peel off 2 layers of the outer leaves of 3 cabbages, wash them with water, cut the root with a knife, and then break it into two halves. Use the same method to break the whole cabbage into four pieces. Sprinkle a small amount of coarse salt on each layer, put it in a larger basin, sprinkle a small amount of clean water in the basin, and let it stand for 14-16 hours (it will be better to use a heavy object to press it). You can turn it over several times during this period to soften the roots and leaves of the cabbage. Then use running water to wash off the salt on the cabbage, wash it several times, and then squeeze the water with your hands and control the water for later use.

2. Add 80 grams of glutinous rice flour and 700 ml of water and heat on low heat, stirring constantly until it becomes sticky. Let it cool and set aside.

3. Cut 1 white radish into strips, not too thin; cut 1 and a half crown pears into small pieces, and cut 1 and a half Fuji apples into small pieces; peel a small bowl of garlic and remove the stems; peel a small piece of ginger and cut into small pieces; cut 1 white onion into strips; cut 2 handfuls of green onions into small sections.

4. Put pears, apples, ginger, garlic, white onions, 100 grams of fish sauce and 150 grams of shrimp paste into a food processor and blend into a paste.

5. Pour half a pound of Korean coarse chili powder into the beaten paste and mix well. Then pour in the cooled glutinous rice paste, add shredded white radish and green onion, and add 150 grams of white sugar (my family likes it a little sweeter, so this can be adjusted according to personal taste). Stir well and the hot sauce is ready. Put it in a fresh-keeping box and put it in the refrigerator to ferment for 1-2 days.

6. Cut a handful of leeks into small pieces and put them into the pre-fermented chili sauce. Spread the chili sauce evenly on the softened cabbage, especially on the roots and a little less on the leaves. Then put them in a fresh-keeping box and continue to ferment in the refrigerator for 10 days to half a month before eating.

What are the requirements for making spicy cabbage

1. Don't sprinkle too much salt when letting the cabbage drain, otherwise the whole spicy cabbage will be very salty and affect the taste. After the cabbage is pickled with salt, you can soak it in cold boiled water for a few hours to remove the salt and reduce the raw taste of the cabbage. In addition, you must wait until the roots are soft before applying the hot sauce, otherwise it will go bad easily.

2. The shrimp paste used is fresh.

3. Chives are used to enhance the flavor, so you don’t need too many. Add them when you spread the chili sauce on the cabbage.

4. Don’t add maltose, it will make it sticky.

5. Try not to choose purple onions as they will cause the kimchi to turn black.

6. After the kimchi is pickled, it is best to store it in a special kimchi box (with good sealing) and take as much as you want to eat each time.