The net weight of a Chinese cabbage is about 611g, including pepper, pear, apple, garlic and ginger.

Production method:

1. Peel off the old leaves on the outer layer of Chinese cabbage, wash, sprinkle salt evenly inside and outside, marinate for half a day, rinse with clear water to remove the salty taste and squeeze out the water;

2. Chop ginger, garlic, apples and pears into small pieces (1/3 or 1/2 apples and pears are enough, and the function of these two fruits is to improve the "clean" spicy taste formed by ginger, garlic and pepper);

3. The dosage of Chili noodles depends on the degree of spicy taste you like and the freshness of Chili noodles, and then add a proper amount of cold boiled water to mix Chili noodles, salt and monosodium glutamate evenly;

4. Pour the ginger, garlic, apple and pear powder into the Chili noodles, make it into Chili paste, and start pickling vegetables. From the innermost layer, wipe the prepared Chili paste on the inside and outside of the cabbage;

5. After wiping the whole one, take a container with a lid and wash it carefully. There must be no oil. If there is no lid, it can be sealed with plastic wrap. After pickling for 3-5 days, Korean spicy cabbage can be served. [2]

Method 2

Pickled vegetable ingredients:

Two cabbages, peppers, carrots, leeks, ginger, onions, garlic, apples, pears and salt.

Making method:

Spicy cabbage

1. Wash the cabbage and cut it from the bottom.

2. Salt each cabbage leaf and marinate it for more than two hours;

3. First, the pepper is baked with low fire, and then it is ground into fine powder with a food processor;

4. shred carrots, mince ginger, onion and garlic, dice apples and pears, and cut leeks into sections;

5. Add Chili powder, salt, fish sauce and a little sugar to the marinade, mix well and marinate for a while (after marinating, the flavors will penetrate each other and some soup will be produced);

6. The boiled cabbage has shrunk a lot, and the water is controlled to dry after washing;

7. Then apply the marinade to each Chinese cabbage leaf as much as possible;

8. put it into a container, then pour the remaining marinade, then cover it, wrap it with plastic wrap, and put it in the refrigerator for a week, and then serve the spicy cabbage.

Method 3

Pickled vegetable ingredients:

Chinese cabbage, dried red pepper powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.

Production method:

1. Remove the old leaves and yellow leaves from the Chinese cabbage, rinse them clean, soak them in proper amount of salt water for 2 days, and take them out to drain the water;

2. Peel and stalk garlic, wash and chop minced garlic, wash and chop apples and Pak Lei, wash and chop fresh fish, add dried chili powder, and paste with beef soup for later use;

3. Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the jar in the ground, pad it with grass around it, leaving 21% out of the ground, then seal it, cover it tightly with grass, and keep it at about 4 degrees. After 1.5-21 days, the spicy cabbage will be served.

Method 4

Pickle ingredients:

Chinese cabbage, green radish, carrot, coriander, salt, soy sauce, monosodium glutamate and Chili powder.

Chinese cabbage

Chinese cabbage

Production method:

1. Remove the roots, old leaves and wash the Chinese cabbage, shred the radish and carrot, and cut the coriander into powder;

2. Put the sorted Chinese cabbage in a jar, sprinkle salt in layers, sprinkle a little water on it after filling it, compact it (press stones on it), take it out after 5 days, drain it, soak the shredded radish in water for 12 hours, and take it out and drain it;

3. Mix shredded green radish, shredded carrot, minced coriander, soy sauce, monosodium glutamate, Chili powder and pickled Chinese cabbage, mix well, and pickle. After 2-3 days, the spicy Chinese cabbage will be served.

Method 5

Pickle ingredients:

Chinese cabbage, kelp, pepper and salt.

Production method:

1. Choose fresh and solid Chinese cabbage, wash it with water, drain it (it is best to dry it in the sun for 1 days), soak the whole small Chinese cabbage, cut the big one to make it marinate thoroughly with salt water, wash the kelp, drain it and cut it into blocks for later use;

2. Put the cabbage into a clean basin, evenly sprinkle with 111g of salt, squeeze and knead the cabbage by hand, add a clean weight to hold the cabbage down, add 251g of cold boiled water, and let it stand for half a day after the water rises;

3. Then move the cabbage into a wooden bucket, evenly fill the kelp and pepper, then add 51g of salt into the salt water in the basin, stir it evenly, pour it into the wooden bucket, and then fix the lid of the bucket and seal it. After 11 days, open the lid to serve the spicy cabbage.