Spicy cabbage doesn't have to be made of baby dishes, but Chinese cabbage is also possible.
Korean Cabbage in Chili Sauce
Ingredients: 0.5 Chinese cabbage, salt 10g.
Chili paste raw materials: Chili noodles 150g, Chili noodles (coarse) 30g, fish sauce 15g, sugar 100g, Chinese chives 80g, white radish 200g and salt 10g.
Ginger and garlic: 0.5 red apples, peeled garlic 100g, ginger 15g.
Glutinous rice paste: 20g glutinous rice flour and 200g water.
Manufacturing steps 1
After cutting the Chinese cabbage, apply salt to the leaves and let it stand for 2 hours to get water.
Making step 2
During the period when the cabbage comes out of the water, you can prepare the curing materials, and ginger, garlic and apples are smashed into pieces with the kitchen cooking machine.
Making step 3
Pour glutinous rice flour into water, heat and stir over medium heat to make a paste.
Making step 4
Chili paste raw materials with glutinous rice paste, ginger and garlic, all mixed together, glutinous rice paste must be hot, cold is too thick. White radish is also delicious after pickling, which can be increased or decreased according to your own taste. Fine Chili noodles must be Korean Chili noodles. This kind of Chili noodles is not spicy, but the color is very red. Thick Chili slices are spicy, according to your own taste.
Making step 5
After 2 hours, the cabbage has come out of the water. Wash it with clear water and wring it dry.
Making step 6
Evenly spread the prepared Chili paste. Then find a clean, oil-free, sealed container, cover it, put it in the refrigerator, let it ferment, and it will be safe to eat after about 25 days. It is very important not to get oil in the whole operation process.
If the fermentation time of spicy cabbage is short, the nitrite will be high and the risk will be great.