Dishes taste: medium spicy? Main process: pickled? Main ingredients: vegetables. Time required: several days? Production difficulty: ordinary? Ingredients details: Chinese cabbage? 2 pieces? Apple? 2 pieces? Large white pears? 2 pieces? Leeks?

A handful of white radish? 1 piece of green onion? 3 stalks of garlic? 2-3 heads of garlic? 1 piece of ginger? 3 tablespoons of sesame seeds? A handful of dried small shrimps?

Spoon? Fish sauce? A small bowl? Salt? Appropriate amount? MSG? 4 spoons? Spicy cabbage is the representative of Korean kimchi, which is characterized by bright color and delicious taste. White cabbage, red chili pepper, yellow shredded ginger, and slightly green shredded garlic.

It looks pleasing to the eye and tempts the appetite; it tastes sour, spicy, sweet and salty in one bite, and the more you chew it, the more delicious it becomes. It is very popular among people of all ethnic groups.

Wash the cabbage, make a cut at the root, and break the cabbage into pieces with your hands, with two cabbage heads and four cabbage cabbages.

Pour half a basin of cold water into the basin, add about 200g of salt and mix well (add it slowly until it tastes salty), press each half of the cabbage into the salt water, take it out and put it into an empty basin for later use.

Then sprinkle salt between each layer of leaves of the cabbage (mainly the roots and stems, just cover the leaves a little, no need to sprinkle too much salt, because the leaves are easy to smell), and finally pour the salt water into the cabbage basin.

Peel and shred the white radish and add in.

Marinate the cabbage for more than 10 hours. After the cabbage is marinated for 10 hours (or one day and one night), wash the cabbage and radish with water until they taste not too salty.

(Don’t wash it until it loses its smell), take it out and drain it for later use.

?Drain the cabbage. While waiting for the cabbage to drain, you can adjust the ingredients.

Peel and chop apples and pears (you can mince them together with a blender, but more water will come out after doing it), chop ginger, mash garlic, put chili powder and chili powder into a basin, add 12 spoons of sugar, 8 spoons

Salt, 4 tablespoons of MSG, 3 tablespoons of sesame seeds (these are the small spoons in the seasoning box), a small bowl of fish sauce (half a bowl of eating bowl), and minced shrimp skin.

?7 This is the picture I took for the first time. After many experiments, it is still thicker when more glutinous rice flour is boiled, and no water comes out after applying the pepper.

Just half the amount of glutinous rice flour is enough.

?Start to cook glutinous rice porridge. At this time, put 50g of glutinous rice flour in the pot (use flour if you don’t have it, you can also use it or not, it just plays a sticky role), add water and mix well. 9 The ratio of glutinous rice flour to water is 1:9)

.

Then turn on the heat and stir continuously without stopping, otherwise the bottom will be mushy.

Boil it until it has a paste-like consistency.

?Let cool and pour into a mixing bowl, mix well.

?Wear gloves before you start applying the chili sauce. Just put the cabbage one by one in the saucepan.

?Start to apply the prepared chili sauce to each layer of cabbage (mainly the roots, and cover the leaves as well).

Start to spread the prepared chili sauce on each layer of cabbage (mainly the roots, and cover the leaves). After spreading it, use the outermost layer of cabbage to roll it inside.

Put the cabbage into a clean container (must be free of water and oil, otherwise it will break easily) and leave it indoors with the lid open for more than half a day. When you see a little water seeping out and the taste is a bit sour, put a plastic wrap on the container and finally

Put the sealed box into the refrigerator and store it, allowing it to ferment slowly in the refrigerator. It will be ready to eat when it smells sour in about 1 day.

?Tip: Glutinous rice flour must be boiled with cold water and stirred over high heat without stopping, otherwise it will burn to the bottom.

Boil it until it has a paste-like consistency.

If you don’t have fish sauce, you don’t have to add it. Add a little chopped shrimp and it will be easily minced.

Of course, it would be better to add Korean shrimp paste, but I didn’t buy it, so I added shrimp skin. Personally, I feel the same, it tastes fresher. Of course, if you like the normal taste, you can leave out the fish sauce, shrimp paste, and shrimp skin. My second choice is to add Korean shrimp paste.

It’s delicious even if you don’t put it in when you make it.

For salt, you can use large grain salt to pickle the cabbage. Of course, non-iodized salt is better. If you want to eat it quickly, leave it open for half a day after cooking. If you don’t have a refrigerator, cover or seal it after cooking.