Ingredients
2 loafs of
cabbage,radish(medium) 1 piece, big green onion 4 roots, young green
onion 50g,parsley 50g, garlic 1 piece, ginger 30g, salted shrimps 1/2
cup, powdered red pepper 1/2 cup, rough salt 3cups, finely processed
salt, sugar, sal(some), threaded red pepper some, powdered sesame with
salt (some)
Salt down cabbage
a. Cut the trimmed cabbageheads into 3 sections, sticking knife at the 1/3
point of cabbage head.
b. Soak them in the brine made from 4?and 3cups of salt for 3 or 4 hours
(the soaking time is limited to when the cabbage leafs remain a little bit crispy.)
c. Get them out of the brine and wash them.
d. Dry them ( at the sametime, put the outer leaf aside.
Arrange ingredients
a. Mix red pepper with water.
b. Put sliced radishes into the thick red pepper and compound it until peppery red color is set.
c. Insert and mix altogether finely chopped garlic and ginger, threaded red pepper, sesame, and every kind of 5cm-cut vegetables.
d. Season them in good taste you are favorable of, adding some salted shrimps, salt, and sugar.
Pack stuffing
a. Pack the stuffing between the layers of leaves, holding back the leaves
and layering the stuffing under them.
b. Firmly wrap the stuffed cabbage with the outer leaves.
c. Put them in a crock,cover with a preliminary outer leaves, and press down lightly.
d. Cover the crock with a cap and ferment at a temperature as low as 3~10 degrees Centigrade.
Recipes Cooking Tips
Sections
Syndication
