Everyone who knows something about Korean food knows that pepper and cabbage can be regarded as a "soul-level" food in Korea. At present, many domestic friends also have a special liking for this food. Many people each I drink chili cabbage once or twice a month, but do you know how this chili cabbage is made? Many people are used to adding only chili powder when pickling spicy cabbage. In fact, this approach is wrong and will not produce delicious spicy cabbage. In fact, when pickling spicy cabbage, add one more step to make the cabbage fragrant and spicy. Friends who are interested in this delicacy can check the post bar together.

Step one: Put all the cabbage you bought home into the sink, wash it, and then use a knife to cut the cabbage in half. Step 2: Prepare a large basin, put the cabbage into the basin with the cut side facing up, sprinkle coarse salt evenly on each layer of the cabbage, and then sprinkle it on top of the cabbage. Appropriate amount of water allows the coarse salt to penetrate into the cabbage better. Marinate like this for about 3 hours.

Step 3: Pour about 700ml of water into the pot together with the pickled cabbage, add 80g of glutinous rice flour into the water, stir the water and glutinous rice flour evenly, then turn on low heat and simmer the glutinous rice flour until it simmers. Cook until the glutinous rice paste becomes sticky. Turn off the heat and let the glutinous rice paste cool. Tip: This step of cooking glutinous rice paste is very important. If you add this extra step, the pickled chili cabbage will be fragrant and spicy, and it is the best and most delicious. During the process of cooking glutinous rice paste, everyone must pay attention to stirring constantly, otherwise the glutinous rice paste will easily become burnt. It takes about seven or eight minutes to cook glutinous rice paste until it is at its best.

Step 4: Wash and cut a small handful of green onions, wash and cut the white radish into shreds, put them all into a small pot, add 60 grams of chili powder and Use a small amount of salt, mix these together and marinate for about 30 minutes. Step 5: Take 2 pieces of ginger, 10 garlic cloves, an apple and a pear. Cut them into small pieces and put them into the food processor. Add an appropriate amount of fish sauce to the food processor and start cooking. Crush all these with a machine, pour the thick juice into a small basin, pour in 200 grams of chili powder and stir evenly, then pour in the glutinous rice paste and white sugar and continue to stir evenly.

Step 6: Take out the best salted Chinese cabbage, squeeze out the water, and smear the hot sauce between each leaf in the middle of the Chinese cabbage. Apply it best. After that, put the best shredded radish and green onion into the spicy cabbage and mix evenly. Put them into a large crisper, cover it and put it in the freezer. Freeze inside. Step 7: After about a week, the chili cabbage will be at its best. During the drinking time, you can cut the chili cabbage into pieces and eat it directly, or you can also use it for stir-frying.