How to make spicy cabbage.

Spicy cabbage is a customary fermented cuisine of the Korean Peninsula, with a flavor characterized by spiciness, crunchiness, sourness, sweetness, and a whitish-reddish color, which is good in all seasons. Usually served with rice, spicy cabbage is best eaten after half a month of pickling.

Practice.

Main ingredient, cabbage 1 3 servings. Accessories, glutinous rice flour 330 grams.

1, prepare the cabbage and marinade, 3000 grams of water with 250 grams of salt stirred into brine.

,2, the cabbage from the root with a knife cut into a cross shape, cut into about 3 centimeters deep, and then break into four petals with your hands, soaked in brine for half an hour, and then fished out of the root of the cabbage smeared with a layer of table salt, pickled again for ten hours.

3, immediately pour the chili noodles into the boiling hot batter and mix well, will beat the fish sauce paste and chili noodle paste mix well, add sugar and mix well, leeks clean and dry water cut into 0.5 cm small section put in and mix well, so far, the soul of the spicy cabbage - marinade on the production of good.

4, and so the marinade thoroughly cooled, like to eat spicy can be smeared with some, do not like to eat spicy smear some, all smeared with a good after the spicy cabbage from the outermost layer of the root inward rolled up into a ball in a Ziploc bag, fermentation at room temperature for a day, put the refrigerator for a week on the food.