Chinese cabbage/Chinese cabbage

Appropriate amount of Korean Chili powder

Korean whitebait sauce

Korea shrimp sauce right amount

Half an apple

Liban

Ginger amount

Garlic right amount

Appropriate amount of leek

Half a white radish

Appropriate amount of glutinous rice flour

Proper amount of salt

-Steps-

1. Cut the whole Chinese cabbage into four and a half pieces, break them one by one, marinate them with salt, and then put them on the roots and leaves. (There is no need to wash or add water before pickling, and the cabbage will come out when pickling) Marinate for one night.

2. Rinse pickled cabbage with clear water to remove the salty taste, break off a little leaves to try the salty taste, continue washing when it is salty, squeeze the washed cabbage dry, and leave it for 1 hour to control drying.

3. a spoonful of glutinous rice flour and a bowl of water, slowly simmer and boil into a paste for later use.

4. Chop or mash ginger, garlic, apples and pears for later use, cut leek into sections and shred white radish for later use. Pour Chili powder into a large pot (the amount of Chili powder depends on the degree of spicy taste you like), add the above processed materials, then add fish sauce and shrimp sauce (add some sugar appropriately) and stir. If the taste is not salty enough, you can add some salt. Then add the cooked glutinous rice flour paste and stir well.

5. Put on disposable gloves and spread the prepared Chili sauce on the cabbage layer by layer from the root.

6. Prepare containers (glass, plastic. No water or oil in the container) Roll up the cabbage wrapped in hot sauce and put it in the container. Sealed fermentation, normal temperature fermentation for one day, and cold storage for 3-5 days.

7. The picture shows the ingredients of two baby dishes I pickled, half a radish, five tablespoons of stainless steel Chili powder, three tablespoons of fish sauce and three tablespoons of shrimp sauce. (for reference)

-Hint-

Cabbage has the unique taste of Korean hot sauce, and it is crisp and refreshing to eat. Spicy cabbage is a fermented food. Spicy cabbage is made of fish sauce, pepper, garlic and other ingredients. It is not only delicious and refreshing, but also nutritious. It is an indispensable main course on the Korean table. With the development of information technology, spicy cabbage will be gradually recognized and accepted by more and more people.