(1) One cabbage.

(2) 2 heads of garlic, 3 pieces of ginger, finely chopped, and one apple, pear and onion, beaten to a paste.

(3) 4 fresh small onions cut into 1-inch pieces.

Seasoning:

Salt, chili powder (use crushed Korean chili, about 5 tablespoons), 2 tablespoons of fish sauce, and sugar to taste (about 2 tablespoons of white sugar, plus 1 tablespoon of powdered sugar).

40 to 50 small dried fish.

Korean Spicy Cabbage Directions

1 Wash fresh cabbage, drain for one hour, cut one cabbage in half, and sprinkle with a moderate amount of salt (preferably granulated sea salt), evenly on each leaf. Let stand for 2 days after sprinkling salt. Rinse the salt with water and drain.

2 About 40 to 50 small dried fish, pour in 3 small bowls of water, bring to a boil over high heat, then turn down the heat and cook for another 20 minutes. Turn off the heat and allow to cool.

3 5 tablespoons of chili powder with the cooled dried fish stock, stir well. Put 2 tablespoons of fish sauce, then put the prepared ingredients (2) and (3) together and stir well. Add 2 tablespoons of sugar, 1 teaspoon of powdered sugar, and continue to mix well.

4 Coat each leaf inside out with the seasoned chili mixture. Cover and place in a ceramic pot container at a constant temperature for 1 day, then transfer to the refrigerator for 3 days.