main material

Three cabbages

1 white radish

300 grams of Chili powder

Onion 1

3 garlic

80 grams of sugar

50 grams of glutinous rice flour

Whitebait sauce 60g

Shrimp sauce 150

2 slices of ginger

Pear 1

————————— Production steps

Step 1: Choose fresh and compact Chinese cabbage. First pick the old leaves outside the cabbage, and the rest will be fresh and clean, so it doesn't need washing. If you are not at ease, wash it and cut it in half vertically with a knife.

Step 2: Then put on gloves, coat each cabbage leaf with coarse salt, let it stand for a while, then wash off the coarse salt, put the washed cabbage in a big basin, add the unused brackish water to soak it for half a day, taste the salty taste of the cabbage after soaking, and take it out and wash it again. If it's still a little salty, that's best. If it is too salty, wash it with more water.

Step 3: Add twice as much water into the glutinous rice flour, stir it evenly, put it on the fire, heat it with low fire, and keep stirring during the heating process. When the soup becomes sticky, turn off the torch and let it cool for later use.

Step 4: Slice pears and white radishes, garlic into minced garlic, and ginger into Jiang Mo. Put the shrimp in a bowl, add the light salt water that has not touched the shrimp, soak it overnight, and then take it out and chop it up.

Step 5: Put shredded pear, shredded white radish, minced garlic and Jiang Mo into a large pot, then put shrimp paste, dried Chili noodles, white sugar and fish sauce into the big pot, put on disposable gloves and mix well, then pour the prepared rice paste into it and stir again. At this time, taste the salty taste. If it is not salty enough, add some salt. When adding salt, add it in small quantities for many times, not at one time.

Step 6: After the marinade is prepared, put on disposable gloves, put the cabbage flat on the chopping board, and evenly smear the prepared marinade on the cabbage. There are vegetables in the marinade, and each layer should be covered, and one side of the cabbage should be filled; Finally, cover the outside of the cabbage with the remaining marinade, fold the leaves and sides of the cabbage tightly, put on a fresh-keeping bag and press it into a closed container. Put it on the balcony for fermentation 1 day, and then put it in the refrigerator for another week.

This hot and sour crispy spicy cabbage is ready. The spicy cabbage bought outside is usually not authentic and the price is not low. With Ruth's spicy cabbage recipe, you can cook it yourself at home, eat it for a long time at a time, and take it out at any time. It's very delicious.