Preparation of spicy cabbage
first step
Fifty kilograms of Chinese cabbage (you can mix it at will), preferably sweet and crisp Chinese cabbage (the variety is best wrapped in the heart), remove the surface green leaves, and then cut each cabbage in half.
Second step
Prepare ten catties of water and three catties of pickled vegetables with large grains of salt (the amount of salt water is controlled by yourself, not absolutely), mix it with salt water, and soak fifty catties of cabbage … for about one day and one night. Then take out the dry water.
Third step
Prepare a spoon with a diameter of 5cm, 25 spoons of white sugar, 3 or 4 spoons of millet chili noodles, 20 spoons of Korean coarse chili powder, 25 spoons of Korean fine chili powder (not absolute), 500 ml of sugar, 300 ml of fish sauce (seafood flavor can be moderately increased if you like), 3 to 5 spoons of ginger paste, 5 to 8 spoons of garlic paste, 5 big apples, 5 big pears, 5 spoons of household chili sauce, and an appropriate amount of onion. Appropriate amount of shrimp sauce (or not), five spoonfuls of Korean flavor, can also be replaced by red plum monosodium glutamate, but the taste will be almost the same, appropriate amount of potassium sorbate and appropriate amount of spicy cabbage old juice.
Fourth step
Dress all the above materials as sauce, map them on each cabbage leaf, put them in a fresh-keeping box, fasten the lid, put them in a refrigerator, and take them out in twelve days! If you like sweet food, you can increase the amount of sugar. If you like spicy food, you can put more spicy food ... If you like sour food, you can ferment for a few more days ... It's not absolute. If you are skilled, it will taste better and better!