"Adjust the spiciness by changing the amount of chili powder."
Ingredients:
- Napa cabbage: 400g
Seasoning:
- Salt (for brining): 60g
- Red pepper flakes: 12g
- Minced garlic: 4.5g
- Minced green onion: 6g
- Minced ginger: 1.5g
- Sugar: 3.6g
- Toasted sesame seeds: 1.2g
- Shrimp paste or fermented fish sauce (cannari fish sauce): 13.3g
1. Cut the napa cabbage into bite-sized pieces.
2. Add salt to the cut napa cabbage and let it brine.(15%)
: When napa cabbage is salted with 15% of its weight in salt, the sweetness and saltiness of the cabbage balance each other. When the cabbage is salted, the water inside the cabbage leaves is drawn out due to osmosis, while the salt is absorbed into the leaves, causing the cabbage to become firmer and retain its shape.
3. Rinse the salted napa cabbage in water and remove excess moisture.
: If the napa cabbage leaves absorb too much salt, the cabbage becomes too firm and the texture becomes tough. To prevent this, remove the excess salt to avoid the cabbage becoming too tough.
4. Mix the seasoning sauce according to the specified amount.
: For a rich and intense umami flavor, use fermented fish sauce (cannari fish sauce). For a cleaner umami flavor, use shrimp paste.
5. Add the seasoning sauce to the drained napa cabbage and toss it well.
이 레시피는 샘표에서 가져온 정보로 포스팅하는 점을 공유드립니다.
( This recipe is shared from information provided by Sempio.)