Main ingredients:
1. One Chinese cabbage, choose the freshest and plump one, buy it and cook it immediately
2. A carrot:
3. One pear and one apple each. Their special fructose sweetness can enrich the taste and promote fermentation
4. A small bunch of leeks: With it, you can easily achieve the traditional flavor of spicy cabbage, make it more intense and ferment more thoroughly.
5. 2 heads of garlic, 3 green onions, and 1 large piece of old ginger: these three are completely different from the spicy taste of chili peppers, and will add a calm inner charm to spicy cabbage.
Seasoning:
1. For chili powder, use very finely ground chili powder
2. Salt,
3. White sugar
Steps:
1. Wash the Chinese cabbage and drain the water. Open each cabbage leaf and apply salt evenly.
2. Then place the cabbage in a suitable container and marinate for 10-15 hours. During the entire marinating process, the cabbage will gradually soften and release water under the action of salt. The next step will be more complete with the sauce.
3． Wash off the salt still attached to the cabbage leaves, and use kitchen towels to absorb the excess water from the cabbage
Make the sauce:
1. Peel off the outer leaves of the leek, wash and cut into 4cm pieces. , peel and shred the carrots; peel, core and cut the pears and apples into small pieces; cut the green onions into mince. Mash garlic and ginger into a paste.
2. Place all the above ingredients with chili powder, sugar syrup and remaining salt in a large bowl and stir thoroughly to allow them to penetrate each other.
3. Let it stand for about 10 minutes to shake out some of the water from the ingredients, then stir it again to become the seasoning for the sauce.
Spread the sauce
1． Apply the mixed seasoning evenly on the surface of each leaf, trying to keep each leaf intact
2. It is best to wear disposable kitchen gloves during the operation to avoid damaging the skin of the hands and to operate more freely
3. After the sauce process is completed, roll each 1/2 piece of Chinese cabbage into a tight spiral shape with the bottom end into a tube, put it into an open crisper of suitable size, and close the lid tightly to seal