Korean kimchi spicy cabbage pickling method and ingredients are as follows:

Main ingredients: 1 cabbage, 1 apple, 1 piece of ginger, two heads of garlic, 100 grams of chili powder.

Accessories: 100 grams of salt, 100-250 grams of sugar, glutinous rice powder moderate.

Steps:

1, remove the cabbage rotten leaves cut in half, the salt evenly sprinkled on top. Don't need a lot of salt to stick on it, let it rest for half an hour.

2, and then add tap water, to not over the cabbage mainly. Press on something more heavy to prevent the cabbage from floating up, soak for twelve hours.

3, fish out the water control, standby.

4, a cabbage about two or three taels of chili pepper noodles, preferably with Korean spicy cabbage special chili powder, into the pot. Pour in the boiling water and stir well to slightly thickened prevail, put aside to cool for use.

5, the next preparation of a pear, an apple, a piece of ginger, two heads of garlic minced.

6, 2 to 3 two salt, the original recipe for half a pound of sugar, do not dare to eat too much sugar on the reduction of the amount, stir together.

7, the pot of water boiling, into the glutinous rice flour with a spatula into a uniform, slurry-like.

8, pour it in.

9, stir well.

10, wearing disposable gloves, and good chili sauce layer by layer smeared on the cabbage leaves, covered with plastic wrap refrigerated overnight to taste.

11, the home has green carrots, cut into small pieces, salt and marinate for half an hour, put the water did not exceed the radish, marinate for 12 hours, fish out and control the water, mixed with chili sauce, stuffed in the spicy cabbage underneath the marinade together. Put into a container, sealed marinated 3-5 days can be.