Kimchi is not just spicy cabbage. When it comes to kimchi, many people think of spicy cabbage, but there are actually hundreds of kinds of kimchi in Korea, but spicy cabbage is the most distinctive.

Some people compare Korea to a country that grew up in a pickle jar. Kimchi is an essential food for every Korean family, and Koreans can't live without it for three meals. With the increasing popularity of Korean restaurants, we are more and more exposed to Korean kimchi.

Korea is located at high latitudes, with long winters. The cold climate causes the growing season of vegetables to be very short, so Korean housewives will pickle vegetables such as cabbage, cucumber and radish in autumn to prepare for the winter.

Kimchi Except the well-known Chinese cabbage, all vegetables that can be pickled can be used as the main raw materials of kimchi, and meat and seafood can also be used as auxiliary materials according to different tastes. Due to the different cooking methods of each household, there are more than 100 kinds of kimchi alone. Kimchi is really more than spicy cabbage. Koreans must eat kimchi for three meals a day, but spicy cabbage is the most distinctive.

How to make spicy cabbage?

1, select several good Chinese cabbages, rinse them, and cut them into 4 small petals; Sprinkle salt evenly on each cabbage leaf and put it in a dry and oil-free container.

2. Marinate the cabbage for 8- 10 hour to soften, and pour out the seeping water.

3. Peel and shred carrots, peel and dice apples and pears, and put them in a pot; Press fresh ginger and garlic into mud with a garlic press and put it into a pot; Chop leek into small pieces, chop onion, add Chili powder, sugar and a little salt, stir well and make sauce for later use.

4. Spread the drained cabbage, sprinkle with sauce one by one, and wipe every piece evenly. Put it in a fresh-keeping box. Ferment in the refrigerator for about 7 days, and you can eat after 7 days.

Pot friends who like to eat hot and sour cabbage can ferment for a few more days.