The formula of authentic Korean spicy cabbage sauce is as follows:

Raw materials: 2kg of Chinese cabbage, 511g of radish, 21g of chili noodles, 5g of celery, 21g of chili noodles, 21g of shrimp sauce, 21g of pear, 5g of Jiang Mo and 51g of refined salt

1. After the Chinese cabbage is cleaned, cut into half with 11% saline. Stir the pepper noodles and water evenly at the ratio of 1: 1.2 for later use. Cut 1/3 part of radish into shreds, and cut the rest into two or three pieces. Cut the pear into large pieces, and cut the water celery into 3cm lengths.

2. Add the evenly mixed Chili noodles, white sugar, shrimp paste, garlic, pear, celery, ginger, onion and salt into shredded Chinese cabbage and mix well to make kimchi seasoning.

3. After washing the pickled cabbage, evenly spread pickle seasoning between the leaves of the cabbage. Spread a layer of radish in the jar, sprinkle a little salt, put the cut surface of the cabbage up, and then put the radish. Repeat this several times until it is full.

4. finally, cover with a layer of cabbage and press on the stone. after three days, pour in spicy cabbage soup and seal it. About three weeks later, after the spicy cabbage is marinated, cut into 3 ~ 4 cm pieces and put them on a plate, and then pour in a little spicy cabbage soup to eat.

Brief introduction of spicy cabbage

Spicy cabbage is a kind of pickled vegetable, a traditional food of Korean nationality in China. It is pickled with rich seasonings, with red pepper, garlic and ginger as the spicy base tone, sour flavor enriched by lactic acid fermentation, and sweetness created by cabbage, sugar, apples and pears as the soul of spicy cabbage. Characterized by spicy, crisp, sour, sweet, white with red color, suitable for all seasons. Usually eaten with rice.