The most important thing in making spicy cabbage is the sauce of spicy cabbage. It is said that there is a major in Korea that specializes in kimchi sauce, and the highest academic qualification can be a doctorate. Appropriate amounts of scallions and ginger (scallions and ginger are two essential seasonings for spicy cabbage), 10 cloves of garlic, 1/2 cup of shrimp paste, 1 cup of chili powder (the chili powder can be adjusted according to your personal preference for spiciness, here Chili powder mainly plays two roles, one is the color, and the other is the taste. If you like spicy food very much, you can use Chaotian pepper. If you want it to be less spicy, the editor has tried using Erjingtiao and it works well.) The dosage can be adjusted according to personal taste. Coarse salt (I used Sichuan kimchi salt instead, the effect is also good), chicken essence (any chicken powder can be used), 3 tablespoons of fish sauce, and a little sugar.

Production process:

1. Cut the Chinese cabbage into four pieces, wash and drain (it is recommended to discard the particularly old parts, just cut into four pieces when cutting) , can be placed in a ventilated place to allow the moisture to escape. In a restaurant, it can be placed in a ventilated place in a refrigerator to allow it to dry naturally. You can also use an electric fan in the kitchen to dry the surface. The spicy cabbage produced in this way is better.

2. Spread the leaves of Chinese cabbage layer by layer and apply salt to make them further lose water. The amount of salt is controlled according to the saltiness. Be careful not to be too salty. Marinate for about 8 hours and squeeze out the water.

3. Cut the white radish and pears into thin strips, mince the onion and ginger, and pound the garlic into mince. If you want to make it simple and make large batches, you can also put these ingredients into a blender and grind them. Mix salt and chili powder with warm boiling water evenly, add shrimp paste, fish sauce, chicken powder, sugar, add onions, ginger, white radish, pears, garlic and other seasonings and stir well to make a spicy pickled cabbage sauce, my Korean friend Tell me you can also put some Sprite in it and it will work just fine. But I didn't dare to try it. I tried to analyze the principle and used Sprite instead of warm water. The effect should be OK.

4. Apply the prepared sauce layer by layer on the cabbage, and then put it into a sealed lock to ferment. The fermentation degree of Korean kimchi is low fermentation, and the temperature It should not be too high. If it is made in summer, it will take about 3 days, but be careful that the temperature should not be too high. If the temperature in winter is only around 10 degrees Celsius, about 5 days is the best.