Authentic Korean spicy cabbage?
1. Wash the cabbage, drain the water and cut it into four parts.
2. Sprinkle salt evenly on each layer of leaves, sprinkle a little more on the roots, and marinate in a basin for more than 3 hours, during which you can turn over and make the pickling more thorough.
3, radish shredded, shallots cut into sections.
4. Add salt and Chili powder, add a little minced garlic and Jiang Mo, mix well and marinate.
5, find a small pot and add two bowls of water, add glutinous rice flour, turn on a small fire, and stir with chopsticks while adding.
6. Stir until it bubbles into a paste and let it cool for later use.
7. Put onions, apples, pears, peeled garlic, ginger and whitebait sauce into a cooking machine and pour them into a basin.
8. Add Chili powder, sugar and cold glutinous rice paste to the ginger and garlic sauce and mix well. The sauce of spicy cabbage is ready.
9. Rinse pickled cabbage with clear water, wash off excessive salt and wring it out.
10, coat the freshly made sauce layer by layer and paint it red.
1 1, then mix in the pickled shredded radish and grab well.
12, sealed in a sealed jar and placed in a cool place, after three days.