Spicy cabbage originated in the Korean peninsula and is characterized by spicy, crisp, sour and sweet. It is a food suitable for all seasons and usually appears as a condiment.
The production of spicy cabbage is relatively simple, and the most important step is the preparation of sauce. The raw materials used are apple, orange pulp, orange peel, garlic, dried Chili powder, white wine and so on.
1. Let's peel off the old leaves on the outer layer of Chinese cabbage, then wash them, and then sprinkle with salt to pickle them for a while.
2. After half an hour, wash the sauerkraut with clear water, and then dry the water for later use.
3. First, clean the apple and cut it into small pieces, then clean the orange, separate the pulp from the orange peel, put the apple pieces, the orange flesh and the orange peel into a cooking machine, and add a proper amount of sugar.
4. Put the peeled garlic cloves and dried peppers into a cooking machine, break them again, and then add a proper amount of white wine to make the sauce of sauerkraut.
5. Fully stir the prepared sauce and the processed cabbage, and be sure to stir evenly.
When the spicy cabbage is stored, we can keep it in the fresh-keeping room of the refrigerator. The best eating time is three days after pickling, and the key point is to eat and cook now.