We started making spicy cabbage in the Northeast as soon as it got cold, and Koreans call spicy cabbage Korean kimchi, and we call this spicy cabbage. It's a great little pickle that goes down quite well.

One, remove the large gang of cabbage, wash, dry for about three days.

Two, the cabbage all two petals, evenly sprinkled with salt for about two hours, brine out the water, wilting.

Three, chili pepper, salt, water, into the pot to simmer about ten minutes or so.

four, apple, pear rubbed silk, garlic crushed, fresh ginger shredded into the cooled chili noodles, add monosodium glutamate (MSG) and mix, do not use MSG can be added to the flavor of fresh or soy sauce. (In the old days when there is no monosodium glutamate, people are using sea shrimp paste to enhance the freshness)

Five, will be a variety of seasonings mixed chili pepper noodles one by one in the cabbage between the gangs, at the same time the heart of the vegetable is also evenly smeared.

Sixth, will be washed repeatedly with salt water to dry the porcelain tank will be arranged in a circle in the tank, the root towards the side of the tank, yards on a layer of the center hook heart, according to the filling of salty and light, if lighter on the salt, and then sprinkle a little bit of salt, if the filling is already very salty, do not have to add salt.

Seven, layer by layer after filling the tank with washed stones pressed on the top of the tank, pouring water, the next day according to the water level to add water, three days after the salt in the cabbage has been dissolved into the cabbage, the water in the cabbage at this time also overflowed, the water must cover the cabbage at this time, or else, exposed outside of the cabbage is easy to rot.

Eight, the porcelain jar into the cellar, relying on natural fermentation for about thirty days can be eaten.

Northeast spicy cabbage mainly refers to Yanbian Korean spicy cabbage, rich in a variety of amino acids, vitamins and minerals and other biologically active substances, is not only a tasty meal, but also the production of spicy cabbage pork, spicy cabbage soup, kimchi cake and other food essential raw materials. Spicy cabbage with cabbage as the main ingredient, kimchi salt, chili powder, garlic, ginger, fish sauce, ground beef (Dahi Da) and other secondary raw materials, according to personal preference can choose to add sugar, caramel, glutinous rice paste, apple and pear and other auxiliary ingredients.

The flavor and nutritional value of spicy cabbage is mainly related to the fermentation time, storage temperature, generally at 2 ~ 7 ℃, natural fermentation 2 ~ 3 weeks of the best flavor.