Main Ingredients

2 cabbages (about 8 or 9 pounds)

Coarse Salt

Small Bowl of Coarse and Fine Chili Pepper Noodles

One Spoonful of Coriander Seed Powder (Can be None)

2~4 Spoons of Fine Salt

4 Spoons of White Sugar

2~3 Heads of Garlic

Small Piece of Ginger

2 tablespoons of glutinous rice noodles

How to make Korean Spicy Cabbage

1

Preparation:

1. choose the cabbage, wash the exterior

2. cut the cabbage in two

3. rub the cabbage with coarse salt from the outside to the inside of a layer of the cabbage, pay special attention to the cabbage must be rubbed on the gang or else this part is not easy to get into the flavor, the flavor of the cabbage. There is a raw taste

4. will be treated cabbage neatly into the container, press tight, it is best to press on the top of the weight, about pickling more than half a day on the almost, preferably not more than 10 hours. The approximate standard of good pickling is the cabbage soft (pickling during the time to use the time to prepare the chili paste underneath)

5. Pickled cabbage out, rinse with water (do not wash too fine), squeeze the cabbage dry, to be used~

2

Wash and cut in half.

3

Rub the cabbage with coarse salt.

4

Place in a pot and cover with a heavy weight.

5

Pickled and rinsed cabbage.

6

Chili paste practice:

This is the chili paste used to wipe the cabbage, is considered the soul of spicy cabbage ~ ~ ~ ~

1. ginger peeled, minced, minced garlic, to be used

2. glutinous rice noodles with a small amount of water diluted to be used, the pot with a small amount of water to boil, the diluted glutinous rice water into the pouring, simmering glutinous rice paste

3. >3. Put all the ingredients into a large bowl, pour the boiled glutinous rice paste into it, mix it well while it is still hot, and let it cool a little (if you can't wait, you can also smear it on the cabbage when it is hot)

7

Minced ginger and garlic, two kinds of chili pepper, and canola powder

8

The chili pepper paste that was mixed well with the glutinous rice paste was a little thick, and it has already cooled down

9

Smearing Spicy cabbage operation:

1. pepper paste from the outside to the inside layer by layer evenly smeared to the cabbage, each leaf should be smeared, to the innermost heart of the cabbage can be less smeared a little bit, here is good into the flavor

2. smeared after the spicy cabbage leaves smooth, into the storage of clean containers, a pressure one, a little tightly pressed point

3. all yards, in order to let the cabbage fermentation, to put in the house for a while, and then put into the refrigerator to refrigerate (I eat not too sour, usually summer evening ready to put, the next morning put in the refrigerator, like sour can be more time) now in the fall at night temperature is not too high, about a day to put on

10

Piece by piece smeared with good chili paste.

11

Spread the cabbage into storage containers.

12

This one is just finished

Please click to enter a picture description

13

By the way, the downstairs just picked the fresh perilla leaves are also solved together, made into another traditional Korean dish

With the perilla leaves practice:

Take the fresh perilla leaves, wash, remove the stems, and smear each leaf with the chili paste. On the spicy cabbage to do the chili paste a piece of pressure into the box, loaded directly into the refrigerator, to be two days into the flavor can be eaten.

14

Finished picture!