Main ingredient: local cabbage.

Ingredients: Korean chili noodles, shrimp water, dahi dah (a powdered condiment), sake, mentaiko, squid, and snowfish sauce.

If you want to make pure and delicious kimchi, you must need to go to a Korean goods supermarket, and look for it. Wangjing area in Beijing is a place where Korean supermarkets are concentrated. You just say to them to buy the above seasoning for making spicy cabbage and they will understand. Try not to buy the ready-made spicy cabbage in the supermarket, it's not very tasty.

Steps:

1, prepare a pot of salted water, (more salt) cut the whole cabbage into two halves (want to do more than a few whole), soak for four hours, fish up, squeeze, a little dry can be.

2, in each layer of the leaves of the vegetables smeared with refined salt, the leaves do not have to smear, vegetable bang smear a layer can be. After that, let it rest for four hours.

3, put a good after, put the cabbage in step 1 inside the brine scrub, wash off the salt, squeeze dry, cut into pieces (do not cut can be, the supermarket is not cut)

4, buy some glutinous rice, add more water, glutinous rice to be very little in a small pot after drying! Dry until very dry and very thorough. After that put more Korean chili noodles, shrimp water and dahi dahi, as well as ginger, miso, sugar and salt. Mix with cabbage. Chives, shrimp paste of your choice.

5. Let it sit in the fridge for a day. You'll have authentic, tasty, crisp Korean spicy cabbage ！！！！！

The second practice:

Materials: half of cabbage (cut lengthwise), ginger, garlic, an apple, a pear, sugar, salt, chicken essence, minced chili.

1, salt cabbage. Sprinkle salt evenly on each layer of cabbage, and then put into a small pot covered with plastic wrap, pickling about one night to pickle. (Pickled cabbage in the cabbage on the pressure of a heavy stone pickling effect will be better)

2, ginger, garlic, apple, pear chopped into a puree standby (preferably with a blender together with the broken, taste good and relatively trouble-free); chili pepper into a bowl, boiling water, and then pour out the water; just ginger, garlic, apple, pear puree poured into a bowl of chili pepper in the add the right amount of sugar, and then mix these evenly.

3, just mixed evenly with chili peppers, etc. layer by layer evenly smeared on the cabbage, covered with plastic wrap, about half a day can be placed. PS: The apple and pear are added to buffer the pungent flavor of the garlic. The cabbage can be stored in the refrigerator for up to a week, using clean chopsticks without oil or water. You can also cut the cabbage into chunks to pickle; the flavor will be better, just not as visually pleasing as the halves.

The third practice:

Main ingredient: choose thick-textured cabbage, wash and cut in half, put it in a container and rub it evenly with coarse salt layer by layer. Such as five cabbage pickled for about two hours, pour cool water to soak, water to not drown over the cabbage is good. Pickled cabbage take out at least three times to wash, water squeeze dry and ready to use.

The ingredients: 5 kilograms of cabbage can be matched with 0.7 kilograms of chili powder, half a kilogram of sugar, chili powder to be used in soup modulation. Soup with fresh radish, kelp, small silverfish simmering, divided into two times. Generally 5 kilograms of cabbage, put about 1 kilogram of soup is more appropriate.

Preparation: 1 kilogram of white radish cut into julienne strips, put into the seasoned chili sauce and mix thoroughly; in turn, put in the cut two shredded avocado, a shredded onion, two shredded garlic, 1 two leek segments. Ginger, small onion, garlic a number of, 30 grams of monosodium glutamate, 20 grams of shrimp paste, 100 grams of fish sauce, sugar, salt to taste, if you make a thicker sauce, you can add a bit of simmering beef broth and stir well.

Production: hands wearing disposable plastic gloves, the good chili sauce evenly coated in the cabbage, layer by layer, wipe through, the roots of the thick place to smear a little more; the cabbage code into a sealed container fermentation 12 hours, and then put into the refrigerator to chill, eat as you take. Tender and refreshing, sweet and sour, slightly spicy. Note: Refrigeration temperature is best at 4 degrees Celsius above zero.

Several ways to eat:

1, as a pickle.

2, spicy cabbage fried rice, very delicious! Practice and egg fried rice is the same, put oil put spicy cabbage put rice. Folk had "rather give up three meals, do not give up spicy cabbage fried rice," said.

3, do spicy cabbage soup! There is no mystery. Is to boil a pot of water, put more spicy cabbage, and half fat half lean pork, add some onions, large parsley! You can, especially good drink.