Speaking of spicy cabbage, I believe it is a kind of food familiar to friends who like watching Korean dramas. Basically, spicy cabbage is an indispensable food on the Korean table, and this kind of food will often appear in Korean dramas. Although I haven't eaten it, it looks very attractive, which also leads many friends to consider making it at home, but the taste is not as good as pickled sauerkraut. So spicy cabbage is really not delicious?

In fact, the key reason is that many people have not mastered the correct pickling method. For pickled vegetables, there are many pickled foods in our country, so when pickling ingredients, they will prepare them according to their familiar practices. When people make pickles, they will add salt, ginger, garlic, sugar and so on. And some common ingredients, but it is not enough to pickle spicy cabbage. Bian Xiao will share them with you today.

Ingredients: 1 Chinese cabbage, half onion, garlic, shallot, Chili powder, 2 tablespoons sugar, ginger, 2 tablespoons fish sauce, half pear, half apple, salt, 2 tablespoons glutinous rice flour and 250 ml water.

Production method:

Step 1: First, cut the Chinese cabbage into two halves or four parts according to your own preferences, and then rinse it under the tap. Because Chinese cabbage is wrapped in growth, it only needs a little washing. Then drain the cleaned Chinese cabbage, put it in a pot, and evenly spread the prepared salt on the leaves of Chinese cabbage. In order to make Chinese cabbage more tasty, you must smear it in every corner, and then press the Chinese cabbage with heavier stones.

Step 2, then we begin to prepare the sauce for pickling, put the prepared glutinous rice flour into a pot, add a proper amount of water, stir with a spatula, and heat it with low fire, and add sugar to it until it bubbles, thus making glutinous rice paste. Then, we cut pears, apples and onions into small pieces and put them into a cooking machine to stir into mud. Finally, the fruit paste, glutinous rice paste, shallots, Chili powder and other ingredients are mixed.

Step three, then take out the pickled Chinese cabbage, dry the excess water inside, and then spread the prepared sauce evenly on the Chinese cabbage. Remember to apply a little more on each leaf, especially on the roots, so that the pickled Chinese cabbage is more delicious. Then put it in a fresh-keeping box, seal it and put it in the refrigerator. You can eat it in about 3 days.

Cooking tips:

1 So, when pickled hot cabbage, besides some basic seasonings and ingredients, there are four indispensable things: fish sauce, glutinous rice flour, pears and apples, so as to ensure that the pickled hot cabbage tastes super authentic.

2. When pickling spicy cabbage, it is best not to let Chinese cabbage touch oil, because if it is touched with oil, Chinese cabbage will not ferment easily, and it will go bad.