How to make Korean spicy cabbage This method was provided by my good friend Xiao Huan, and shared with JM. Thank you, Xiaohuan. Ingredients: 1. One Chinese cabbage, choose the freshest and full one, that is, make it as soon as you buy it. 2. One carrot: 3. One pear and one apple, whose special fructose sweetness can enrich the taste and promote fermentation. 4. A small bunch of leeks: with it, the traditional taste of spicy cabbage can be easily realized, which can make its taste stronger: fermentation more thorough. 5. 2 heads of garlic, 3 heads of scallion and 1 chunk of ginger: the three are completely different from the spicy taste of pepper, which will add a calm inner charm to spicy cabbage. Seasoning: 1. Pepper powder, using finely ground pepper powder, 2. Salt, and 3. Thin sugar, which can be used instead of white sugar: 1. Wash Chinese cabbage, drain water, uncover every leaf of Chinese cabbage, and smear salt evenly. 2. After that, marinate Chinese cabbage in a suitable container for 1-15 hours. During the whole pickling process, Chinese cabbage will gradually soften, and under the action of salt, water will come out and go down. 3. Wash away the salt still attached to the vegetable leaves, and use the kitchen paper towel to absorb the excess water from the cabbage to adjust the sauce: 1. Peel off the outer leaves of the leek, wash and cut it into 4cm pieces, peel and shred the carrots; Peel and core pears and apples and cut them into small grains; Chop the green onions into powder. Mash garlic and ginger into a paste. 2. Put all the above ingredients, Chili powder, syrup and the remaining salt in a large bowl and stir them thoroughly to make them penetrate each other. 3. Let it stand for about 1 minutes, so that some ingredients are shaken out of water, and then stirred again to become a sauce-packed seasoning. 1. Spread the mixed seasoning evenly on the surface of each leaf, and try to keep each leaf intact. 2. It is best to bring disposable gloves for the kitchen during the operation to avoid damaging the skin of hands, and the operation is more comfortable. 3. After the sauce coating process is completed, It is very important to roll each 1/2 petal of Chinese cabbage into a cylinder with a tight bottom, put it in an open fresh-keeping box with a suitable size, cover the box cover tightly, seal it, ferment and store it. This step is not complete. Transfer the sealed fresh-keeping box with spicy cabbage into the fresh-keeping room of the refrigerator, and the fermentation process usually takes about one week, and it can be eaten when the spicy cabbage is fermented to sour taste. It tastes best in 2-3 weeks, when the vitamin content is the highest, and it can be stored for about three months

Reference:/dispbs.asp? boardid=1& id=299& star=1& Page = 1 1. Cut the cabbage in half, soak it in 15% salt water < salt is best not to add iodine > and rinse it after 8 hours. 2. Add Chili noodles, chopped onion, ginger, shrimp paste, leek, shredded apple, shredded radish, sugar and salt into the cooked glutinous rice porridge. 3.

Reference: This is the correct Korean method. Name of the recipe: Hot and sour cabbage recipe category: Sichuan cuisine recipe making: five Jin of raw material yellow bud cabbage; One or two dollars for dried peppers; Three or two refined salts; Ginger one or two; White sugar is four or two; Zanthoxylum San Qian; Five ounces of vinegar; Sesame oil three-two production process 1. Choose tightly clasped yellow bud white, remove the outer side, wash it, cut it straight into two pieces, cut it into half-inch long sections, and then cut it straight into thick silk with a width of two halves. 2. Take a large pot, put a layer of vegetables and sprinkle a layer of salt, then mix well, cover it with a large plate, marinate for three hours, squeeze out the water and put it in the pot, add sugar and vinegar and mix well. Wash the dried peppers to remove floating ash, soak them soft and cut them into shreds, and put them on the dishes with shredded ginger.