韩式白菜泡菜

2024-06-23 20:59:06 1029

韩式白菜泡菜
天气渐冷,白菜上市,又到了做泡菜的时候,酸辣的泡菜既可以作为下粥的小菜,又可以作为大鱼大肉之后解腻清肠的好帮手,一次可以多做点,放入冰箱冷藏保存,随吃随拿,非常方便。

Details of ingredients

  • 大白菜一颗
  • 白萝卜半个
  • 韩式辣椒酱100克
  • 苹果一个
  • 小葱一颗
  • 虾皮一小把
  • 白糖50克
  • 一小块
  • 4瓣

Technique

  • 难度简单
  • 工艺
  • 口味酸辣
  • 时间三小时

Steps to make 韩式白菜泡菜

  • 1.大白菜去掉老帮,洗净(也可以不用洗,腌好后会洗),一切四块(纵向)或二块(依白菜大小),分开叶片撒足够的盐,腌制8小时或一夜,腌出很多的水,若出水不多,就是盐不够,再撒盐;
  • 2.腌好的白菜会出很多水,顺便用腌出的水洗洗白菜(前面说的白菜不洗也可以,在这里洗了),尝一下味道,若太咸用冷开水或净化水冲洗,至咸味适中,用手稍微捏干,放盆里备用;
  • 3.白萝卜洗净,切细丝,放入调料盆中,洗净的虾皮切碎,放入盆中,蒜姜去皮,用蒜臼子捣成泥,一个苹果去皮~擦泥入盆中,
  • 4.加糖、韩式辣椒酱,葱切细丝入盆中
  • 5.带上手套把酱料搅拌均匀
  • 6.把白菜一片片叶片分开,铺入腌好的萝卜丝,全部铺好后,白菜放入保鲜袋中,将剩余的调料倒入,扎紧袋口,室温下放置一天即可,放入冰箱冷藏保存;也可直接将白菜放入冰箱,2天后可以食用;喜欢韭菜的,可在扎口之前加点韭菜段,喜欢香菜的,可加点香菜碎。
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