Spicy cabbage is a traditional fermented food of Korean nationality, which has the characteristics of spicy, crisp, sour and sweet. It tastes crisp and refreshing, and it is very delicious. Today, I am tutoring you to cook. The ingredients are simple and the steps are detailed. Sauerkraut is crispy and appetizing. Like a friend might as well give it a try.

Chinese cabbage is the most common home-cooked dish. It contains protein which is closest to the human body's needs. It is extremely low in fat, but rich in inorganic salts and vitamins. It is an ideal food to lose weight.

Korean cabbage with Chili sauce

Preparation materials: Chinese cabbage1000g, salt100g, sugar 50g, pepper 30g, garlic powder 30g, Jiang Mo 20g, glutinous rice porridge 30g, onion, pear and coriander 25g each.

Start making:

1. Put pepper powder, pepper powder, sugar and salt 50g into a small pot, add glutinous rice porridge and mix well to make Chili sauce.

2. Dice onion, pear and coriander respectively, put them into a blender and stir them into paste, pour them into Chili sauce, add minced garlic and Jiang Mo and mix well for later use.

3. Remove the old leaves on the surface of Chinese cabbage and cut them in half.

4. Sprinkle the remaining salt evenly on each cabbage and marinate for 6 hours.

5. When the time is up, rinse it again with clear water to control the moisture.

6. Spread the prepared sauce layer by layer on the Chinese cabbage slices, put them in a small pot, cover them and marinate for about 5 days.

Tips:

1. The amount of glutinous rice porridge is half that of pepper. You can also use glutinous rice flour mixed with boiling water to make a thin paste instead. 2. When you adjust the Chili sauce, you can increase or decrease the seasoning according to your own taste. In addition to eating directly, you can also fry with pork belly slices.