Many people have eaten spicy cabbage and it is relatively famous, but spicy cabbage can also be made at home. Authentic spicy cabbage needs to be pickled, and the production method is very simple. The main steps are sauce preparation, fermentation and storage. Pay attention to time control when pickling spicy cabbage, which will make it more delicious.

1. Adjust the sauce:

1. Peel off the outer leaves of the leek, wash and cut into 4cm pieces, peel and shred the carrots; peel and core the pears and apples, and cut them into small pieces. Small pieces; cut green onions into minced pieces. Mash garlic and ginger into a paste.

2. Place all the above ingredients with chili powder, sugar syrup and remaining salt in a large bowl and mix thoroughly to allow them to penetrate each other.

3. Let it sit for about 10 minutes to shake out some of the water from the ingredients, then stir it again to make the seasoning for the sauce.

2. Apply the sauce

1. Apply the mixed seasoning evenly on the surface of each leaf, trying to keep each vegetable leaf intact.

2. It is best to wear disposable kitchen gloves during the operation to avoid damaging the skin of the hands and to operate more freely.

3. After the sauce process is completed, roll each 1/2 piece of Chinese cabbage into a tight spiral with the bottom end into a tube shape, put it into an open crisper of suitable size, and cover it tightly. The lid is sealed.

3. Fermentation and Storage

This is not done yet. This step is very important. Transfer the sealed crisper containing the spicy cabbage into the freshness compartment of the refrigerator. The fermentation process is generally It will take about a week to ferment the spicy cabbage until it has a sour taste. The taste is best in 2-3 weeks, when the vitamin content is highest, and it can generally be stored for about three months.