1, Korean chili noodles.

2, shrimp water, pronounced in Korean as (mier qi zao an, when you go to buy it, just say buy I tell you the pronunciation)

3, dahi dah (a powdered condiment)

The above, such as if you do pure and delicious kimchi, you must need. There is a Korean goods supermarket, go and look for it. If you can't find it, just tell them to buy these three to make spicy cabbage, and they'll give it to you. But try not to buy the ready-made spicy cabbage in the supermarket, it's not very tasty. As for sake, mintai fish, squid, especially snow fish sauce (delicious), and alcohol detoxification of small bottles of drink-like things, snacks and so on, hyper advice to buy.

Steps to start.

1, prepare a pot of salted water, (more salt) the whole cabbage cut in half (want to do more on the whole a few), soak for four hours (MUST), fish up, squeeze, a little dry point can be.

2, in each layer of the leaves of the vegetables smeared with refined salt, the leaves do not have to smear, vegetable bang smear a layer can be.

. After that, let it rest for four hours (MUST TOO).

3, put a good after, put the cabbage in step 1 inside the salt water scrub, wash off the salt, squeeze dry, cut into pieces (do not cut can be, the supermarket is not cut)

4, buy some glutinous rice, add more water, glutinous rice to be very little in a small pot after drying! Dry until very dry and very thorough. After that put more Korean chili noodles, shrimp water and dahi dahi, and ginger, miso, sugar and salt. Stir it in with the cabbage.

5. Leave it in the refrigerator for a day.

You'll have authentic, tasty and refreshing Korean spicy cabbage ！！！！！

Several ways to eat it!

1. Eat it as a savory dish.

2, spicy cabbage fried rice, very delicious! Practice and egg fried rice is the same, put oil put spicy cabbage put rice. Folk had "rather give up three meals, do not give up spicy cabbage fried rice," said.

3, do spicy cabbage soup! It's what you call kimchi hot pot, there's nothing mysterious about it.

It is to boil a pot of water, put more spicy cabbage, and half-fat half-lean pork, add some onions, large parsley! Just can, especially good.

Recommended another:

Materials: cabbage half (cut lengthwise), ginger, garlic, an apple, a pear, sugar, salt, chicken essence, chili powder.

The first step: salt the cabbage. Sprinkle salt evenly over each layer of cabbage, then place in a small pot and cover with plastic wrap, pickling for about one night to pickle. (Pickled cabbage when the cabbage on the pressure of a heavy stone pickling effect will be better)

Second step: ginger, garlic, apple, pear chopped into a puree standby (preferably with a blender together with the broken, taste good is also relatively provincial); chili pepper into a bowl of boiling water, hot, and then will be out of the water; will be just ginger, garlic, apple, pear mud into the bowl of chili pepper, in the addition of the right amount of sugar, and then mix these evenly.

The third step: just mixed evenly with the chili pepper layer by layer evenly smeared on the cabbage, covered with plastic wrap, about half a day can be placed.

ps: The apples and pears are added to buffer the pungency of the garlic.

Spicy cabbage can be stored in the refrigerator with a clean, oil-free, water-free chopstick each time you pick it up for about a week

period.

Or you can cut the cabbage into chunks to pickle, which will taste better, just not as visually pleasing as the halves.

Another kind:

Selection: choose thick-textured Chinese cabbage, wash and cut in half, put in a container, and smear evenly with coarse salt layer by layer. Such as five Chinese cabbage pickled for about two hours, then poured into cool water to soak, the water to not submerge the cabbage is good. Pickled cabbage take out at least three times to wash, water squeeze dry and ready to use.

The ingredients: 5 kilograms of cabbage can be matched with 0.7 kilograms of chili powder, half a kilogram of sugar, chili powder to use

Soup modulation. Soup ingredients with fresh radish, kelp, small silverfish simmering, divided into two times. Generally 5 kilograms of cabbage, put about 1 kilogram of soup is more appropriate.

Preparation: 1 kilogram of white radish cut into julienne strips, put into the seasoned chili sauce and mix thoroughly; in turn, put in the cut two Sydney julienne strips, one onion julienne strips, two garlic strips, 1 two leek segments. Ginger, small onion, garlic a number of, 30 grams of monosodium glutamate, 20 grams of shrimp paste, 100 grams of fish sauce, sugar, salt to taste, if you make a thicker sauce, you can add a bit of simmering beef broth and stir well.

Production: hands wearing disposable plastic gloves, the good chili sauce evenly coated in the cabbage, layer by layer, wipe through, the roots of the thick place to smear a little more; the cabbage code into a sealed container fermentation 12 hours, and then put into the refrigerator to chill, eat as you take. Tender and refreshing, sweet and sour, slightly spicy. NOTE: Refrigeration temperature is best at 4 degrees Celsius above zero.