Pickling authentic Korean spicy cabbage materials to prepare the whole, the main ingredient is a cabbage, half of the white radish, green onion, garlic in moderation, in addition to onion juice, pear juice and shrimp as well as sugar and ginger in moderation to prepare some, and finally the heaviest chili pepper and sesame seeds as well as the right amount of silverfish juice.

Pickled authentic Korean spicy cabbage steps

1, the prepared cabbage to remove the outer layer of the old gang, cut from the center into the edible salt for pickling, pickling out of the water pour do not. And then wash with water, control the water.

2, the garlic after peeling made of garlic paste, a cabbage in two heads of garlic can be, after making a good garlic paste, chili noodles, silverfish juice and sesame seeds and minced onion and pear juice and onion juice and other seasonings all together, if too dry can be put into the right amount of mineral water into a thick paste.

3, the white radish is also cut into thin julienne in the seasoning marinade, and then the preparation of the seasoning evenly coated in the treatment of the cabbage, to make each leaf in the seasoning are sticky.

4, coated after the completion of the cabbage in a pot, the top with plastic wrap sealed up, fermentation at room temperature for a day, and then put into the refrigerator, after two to thirty days will be able to fermentation is complete. 1, the cabbage to remove the old gangs, yellow leaves, rinse, cut in half, with the right amount of salt water soak for 2 days, fish out and drain the water;

2, will be the garlic, peeled, tip, cleaned and cut the garlic. Apple , white pear washed and chopped. Fresh fish washed and chopped, add dried chili pepper, with beef broth color into a paste standby;

3, with a good seasoning will be coated evenly with cabbage, and then yards arranged in the net cylinder. Bury the cylinder in the ground, surrounded by grass mats, leaving 20% out of the ground, and then sealed, covered tightly with grass, kept at about 4 degrees, to be 15-20 days can be eaten