I believe everyone is familiar with Chinese cabbage, but for Bian Xiao who grew up in the north, Chinese cabbage has two impressions. One is stewed pork vermicelli made by my mother. I believe my friends in the northeast often eat this dish in winter, and I especially like it. The other is the spicy cabbage that my grandmother has cooked for most of her life, which is simple and authentic.

Northerners like to call it "spicy cabbage". Grandma has been doing it for most of her life, and her parents are also the true story of grandma. There are also many places selling kimchi in Wangjing, Beijing, but the taste is always average. It has been passed down to my generation. Let's learn to do it at the pace of Bian Xiao today. It is really delicious.

First, let's look at the ingredients. This is the ingredient of Chinese cabbage. If you want to marinate more, increase it in proportion. One Chinese cabbage, half an apple pear, appropriate amount of leek, appropriate amount of ginger and garlic, edible salt150g, chili powder100g, fish sauce 35g, shrimp paste 30g and clear water 350g.

First, divide the Chinese cabbage into four parts. After cleaning, drain the water. You can clean the water with a piece of paper, and then sprinkle edible salt on every page and layer. When you sprinkle salt, you must be gentle, otherwise the cabbage will affect the appearance. Then cover it with plastic wrap and seal it, and put it in the refrigerator overnight. Then clean it with water the next day.

Apple, pear and ginger are cut into pieces, and garlic is peeled. Mash apples, pears, ginger and garlic with a cooking machine, and add them into Chili sauce to make a sauce. Add two spoonfuls of fish sauce and appropriate amount of shrimp sauce to the Chili sauce, and then pour the cooked glutinous rice paste twice.

Pour the stirred sauce on the Chinese cabbage and spread it on every page. Carefully roll each 1/4 petal of Chinese cabbage into a tube with a tight spiral bottom, put it into an open fresh-keeping box with a suitable size, and close the lid to seal it.

After all the work is completed, seal it with plastic wrap or container cover and leave it for 20 days to a month before eating. The taste and nutritional value of spicy cabbage vary with fermentation time and storage temperature, generally at 2~7 degrees, and the taste is the best after 2~3 weeks of natural fermentation, when the vitamin content is the highest.

Now is the right time. The Chinese New Year will be celebrated when the spicy cabbage is ready. Relatives and friends can taste your income when they go home for dinner. At that time, the sense of accomplishment was bursting. Ok, is the procedure super simple? Try it yourself after learning it.