How to Make Korean Spicy Cabbage
Korean spicy cabbage (Kimchi) is a traditional Korean fermented food that has become popular around the world in recent years due to its unique flavor and health benefits. The following is a detailed guide compiled based on the hot topics on the Internet in the past 10 days related to spicy cabbage.
1. Hotspot data of spicy cabbage on the entire network (last 10 days)
| Popular platforms | Discuss keywords | heat index |
|---|---|---|
| Korean spicy cabbage DIY, low-calorie spicy cabbage | 120 million reads | |
| little red book | Spicy cabbage storage tips, vegetarian version of spicy cabbage | 8.6 million+ notes |
| Douyin | 3-minute instant spicy cabbage and spicy cabbage fried rice | 65 million views |
| Station B | Traditional fermentation process, health benefits of spicy cabbage | 4.8 million views |
2. Material preparation (home version)
| Main ingredients | Dosage | alternative |
|---|---|---|
| Chinese cabbage | 1 tree (about 2kg) | Baby cabbage (shorten pickling time) |
| coarse salt | 100g | sea salt |
| glutinous rice flour | 30g | Plain flour (needs to be sifted) |
| hot sauce ingredients | ||
| Korean chili powder | 120g | Domestic coarse paprika + sweet paprika (1:1) |
| fish sauce | 50ml | Light soy sauce + mushroom powder (vegetarian version) |
| apple | 1 | Pear/Pineapple |
3. Detailed explanation of production steps
1. Cabbage pretreatment
① Cut the cabbage in half and sprinkle salt on the base of each leaf.
② Soak in salt water for 30 minutes and then turn over. The total time should not exceed 2 hours.
③ Rinse 3 times with running water, squeeze dry and set aside
2. Making hot sauce
① Boil glutinous rice flour + 200ml water until thickened, cool and set aside
② Blend apples, garlic, and ginger into a puree using a food processor
③ Mix all ingredients: chili powder: fish sauce: fruit puree: glutinous rice paste = 4:1:2:1
3. Apply and can
① Apply hot sauce layer by layer starting from the root of the cabbage
②Put it into the sterilization container and press it tightly to expel the air.
③ Ferment at room temperature for 24 hours and then move to the refrigerator
4. Solutions to common problems
| Problem phenomenon | Cause analysis | Solution |
|---|---|---|
| Overacidity after fermentation | Room temperature is too high/time is too long | Reduce fermentation time and add sugar to balance |
| Appearance of white film | Bacterial contamination | Remove the surface layer and add 5% salt water |
| Not enough flavor | Insufficient fermentation | Extend fermentation to 5°C for 3 days |
5. Recommendations for innovative eating methods
• Spicy Cabbage Pancakes: Mix the batter and fry until golden brown
• Fermented soup base: take 50g spicy cabbage + 300ml boiled ramen
• Creative bibimbap: served with avocado and hot spring egg
Things to note:
1. All utensils need to be sterilized at high temperature
2. Open the tank and deflate it every day in the early stage of fermentation.
3. The best consumption period is 2-3 weeks after refrigeration.
According to the latest evaluation by food bloggers, the cost of homemade spicy cabbage is only 1/5 of that of commercial products and does not contain preservatives. Try making it with seasonal cabbage for even better flavor!
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