Yanbian spicy cabbage refers to the spicy cabbage produced in the Yanbian Korean Autonomous Prefecture of Jilin Province. Korean Korean cabbage is a kind of food that has been passed down from generation to generation by Koreans. Korean kimchi has a long history and unique craftsmanship. Its color is white, green and red. The taste is clear, fragrant and refreshing. It is sour, sweet and spicy. It is effective in relieving alcohol, helping digestion, and increasing appetite.

The origin of Yanbian spicy cabbage The Yanbian Korean Autonomous Prefecture of Jilin Province is located in the northeast plain. The land is fertile and rich in water resources, which is conducive to the stability and development of agriculture and industry. In terms of climate, Yanbian is located in the middle temperate zone of the northern hemisphere, with more solar radiation. The temperature belongs to the mid-temperate humid monsoon climate, which is especially suitable for the growth of Chinese cabbage. The high quality Chinese cabbage provides rich and high quality raw materials for the production of Yanbian spicy cabbage. Yanbian is a region where Chinese Koreans live in concentrated areas. The Korean traditional flavor foods are endless, and Yanbian spicy cabbage is the most "best of the treasures." However, it has not been able to form an industrialized operation. Small workshops in the industry have blossomed everywhere and no fist brand has been formed. In 2009, the State Quality Supervision Bureau targeted the protection of geographical indications and vigorously supported the development of the spicy cabbage industry: it held several seminars on 24 production enterprises in the state, established the Yanbian Spicy Cabbage Industry Association, and compiled the Yanbian Spicy Cabbage. Industrial Development Plan, established the Yanbian Spicy Cabbage Standardization Planting Demonstration Zone; guided the leading enterprise Jingangshan Food Co., Ltd. passed the ISO9001 international quality management system certification and HACCP food safety management system certification, helping the company to prepare the Q/YBJGSG01-2007 geographical indication Protection of product standards; combined with the successful cultivation of light-temperature-sensitive sterile cabbage varieties, technological innovation, solved the traditional problem that Yanbian spicy cabbage can only be marinated once a year, and achieved four seasons of pickled production. By 2011, 24 enterprises in the state had obtained food production licenses, and the production of spicy cabbage has gradually realized modernization, automation, and scale. The products have been developed to more than 100 varieties, which are sold throughout China and exported to Korea and Japan. Some enterprises It also obtained certificates and honors such as “Provincial Intangible Cultural Heritage”, “Designated Products of China Northern Tourism Trade Fair”, “Jilin Province Famous Brand Products”, “Jilin Province Famous Trademarks”, “Yanbian Prefecture Famous Trademarks”, etc. Infinite vitality and vitality. Quality characteristics Yanbian spicy cabbage, unique flavor, because it enjoys superior environmental resources, namely suitable climate, abundant water, fertile soil, high-quality air, plus the unique processing technology of making spicy cabbage, making it white and green Red, sweet, fragrant, delicious, sour, sweet, spicy moderate, with the effect of squeezing hangover, helping digestion, increase appetite. Origin of the environment The Yanbian Korean Autonomous Prefecture of Jilin Province is located in the northeast plain. The land is fertile and rich in water resources, which is conducive to the stability and development of agriculture and industry. In terms of climate, Yanbian is located in the middle temperate zone of the northern hemisphere, with more solar radiation. The temperature belongs to the mid-temperate humid monsoon climate, which is especially suitable for the growth of Chinese cabbage. The high quality Chinese cabbage provides rich and high quality raw materials for the production of Yanbian spicy cabbage. The first method of pickling is to select the medium-sized cabbage, remove the hard root vegetables and the soil, wash it with water, put it into the tank, soak it in 1:10 brine, pour it in a day and a half day, and take it out after three days. Wash with water and dry. The second is to match the seasoning. Proper seasoning is the key to pickling spicy cabbage. The seasoning is mainly "three spicy", namely pepper, garlic and ginger. Calculated according to 50 kg of cabbage, the seasoning ratio is 0.3 kg of chili noodles, 1 kg of garlic puree, ginger amount, white pear, apple pear, green radish 0.25 kg, if necessary, put some MSG, apple and shrimp, taste will More delicious. Third, according to the leaf layer of cabbage, from the inside to the outside, the seasoning is evenly layered into the cabbage, rubbed evenly with hand, then put into the tank, put a stone on it, place it in a cool and low temperature place, most It is good to put it in the dish, and after half a month, you can eat it. As a famous flavor dish in Jilin Province, spicy cabbage is more nutritious than ordinary kimchi or pickles, and it is also suitable to maintain a variety of vitamins in fresh vegetables. The winter in the north is long, the vegetables are not easy to store, and the pickled spicy cabbage can be both winter and edible. Edible method A variety of spicy cabbage sour and sweet, fresh and refreshing, both raw and cooked, spicy cabbage can be made into spicy cabbage fried pork belly, spicy cabbage sauce soup, spicy cabbage noodles, spicy cabbage stew tofu, spicy cabbage Bibimbap and a series of delicious dishes. It is a very good healthy and delicious food for home travel. Spicy cabbage is a popular food. People can taste it refreshing almost anytime and anywhere, but spicy cabbage is a bit more delicious, but many people don't know. Eating spicy cabbage requires slow chewing, which is not only beneficial for digestion, but more importantly, spicy cabbage contains a variety of vitamins and acidic substances. Only by chewing slowly, these substances can be fully absorbed and utilized. Main effects Spicy cabbage kimchi fermented to produce sour lactic acid bacteria, which not only purifies the gastrointestinal tract, but also promotes the decomposition and absorption of proteins in the gastrointestinal tract and inhibits the growth of other harmful bacteria in the intestines. Diet Culture Cabbage is a kind of food that has been handed down from generation to generation by Koreans. It is an authentic Korean flavor. The spicy cabbage has the unique taste of Korean hot sauce, and the cabbage itself is crisp and delicious. Spicy cabbage is a fermented food. Spicy cabbage is prepared with fish sauce, chili, garlic and other ingredients. It is not only delicious, refreshing, but also rich in nutrients. It is an indispensable main appetizer on the Korean table. With the development of informatization, spicy cabbage will gradually be recognized and accepted by more and more people.

Quality technical requirements for Yanbian spicy cabbage (Yanbian Korean spicy cabbage) (1) Main raw and auxiliary materials. 1. The variety is Beijing No. 3. It requires moderate maturity, fresh and complete, and the weight per plant is ≥2kg. 2. 3. Production water: use groundwater in the protected area, in line with national drinking water standards. 4. Chili Sauce: The peppers produced in the protected area are selected and produced by the local traditional sauce making process. (2) Processing technology. Chinese cabbage → cleaning and finishing → cutting → pickling → desalting → plastic draining → smearing → refrigerated fermentation → finished product. (3) Processing points. 1. 2. The salted brine has a concentration of 5% to 7.5%, the pickling time is 20 to 22 hours, and the amount of brine is 80% to 85% of the total weight of the cabbage. 3. Desalting: Desalting with water and immersing for 2 to 3 times during desalting. 4. Plastic Drain: Pickled cabbage is placed with the cut surface down and drained for 3 to 4 hours. 5. Mix the sauce: Mix the chili sauce into the desalted cabbage and mix it evenly from the inner leaves to the outer leaves of the cabbage. The chili sauce is added in an amount of 2.5% to 3.5% by weight of the cabbage. 6. Refrigerated fermentation: refrigerated fermentation in a sauce tank, the fermentation temperature is 0 ° C to 4 ° C, and the fermentation time is 7 to 10 days. (3) Quality characteristics. 1. Sensory characteristics: It has the inherent aroma of lactic acid fermentation, the flavor is fragrant, the color is bright, the white and green are red, the salty, sour, sweet, spicy and fresh five flavors are harmonious, the color is even, the texture is crisp, fresh and delicious. 2. National regulations.

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Producers within the production area of ​​Yanbian Spicy Cabbage (Yanbian Korean Spicy Cabbage) may apply to the Quality and Technical Supervision Bureau of Yanbian Korean Autonomous Prefecture of Jilin Province for the use of the “Special Mark for Geographical Indication Products”, which has been reviewed by the Jilin Provincial Bureau of Quality and Technical Supervision. Announced after being approved by the General Administration of Quality Supervision, Inspection and Quarantine. The statutory testing agency for Yanbian spicy cabbage (Yanbian Korean spicy cabbage) is designated by the Jilin Provincial Bureau of Quality and Technical Supervision.