Spicy cabbage can put half a year, spicy cabbage itself belongs to the pickled products, not so easy to bad, its preservation time was originally much longer than the fresh cabbage, as long as the preservation of proper, half a year within the spicy cabbage can still eat, but the time is too long, the spicy cabbage appeared to odor, water and other deterioration, it is recommended that we do not eat again, because at this time, spicy cabbage breeding a lot of bacteria and other harmful substances, consumption will be affect the gastrointestinal health, often accompanied by abdominal pain, diarrhea and other symptoms.

Spicy cabbage is a kind of pickle, to rich seasoning pickle, red pepper, garlic and ginger to lay the spicy bottom tone, lactic acid fermentation of the acid to support the flavor, cabbage, sugar, apples and pears to create the sweetness, to become the soul of spicy cabbage. It is characterized by its spiciness, crunchiness, sourness, sweetness, and reddish-white color, and is suitable for all seasons. It is usually served with rice.

Spicy cabbage has the unique flavor of Korean hot sauce and the crispness of the cabbage itself. Spicy cabbage is a fermented food. Prepared with fish sauce, chili peppers, garlic and other ingredients, spicy cabbage is not only spicy, crisp, sour, sweet, tasty and refreshing, but also rich in nutrients, and is the main appetizer indispensable to the Korean table.