Northeast Korean cabbage

Northeasters, whether in New Year's or in normal times, can't leave the table without pickles, and when the fish eat too much meat at the spring table, make sure that pickles are matched. Now, the price of pickles is above the price of meat. The most popular is this Korean cabbage, which is very popular because of the large number of fresh people in the Northeast. Every year I'm going to make a lot of copies to my relatives and friends, and I'm going to take pictures, because tomorrow I'm going to send them to my friends from afar, who likes to make them themselves:

Recipe Recommendations

cabbage an
sprite 200 ml
Fine chili powder 100 grams
coarse chili powder 30 grams
garlic a
shrimp 10 grams
Apple a
white pear a
white radish a
Jiang a
scallion a
salt appropriate amount
liquor a spoonful
white sugar a tablespoon
glutinous rice flour 50 grams
leek 3 pieces
fish sauce 8 grams

medium spice
mix
several hours
senior

Steps for Northeast Korean cabbage

Prepare a cabbage

Slash the cabbage and eat it easily

Prepare other materials

Make the cabbage 24 hours with a proper amount of salt, then rub it with your hand and squeeze out the excess water

Powdered rice with a proper amount of clean water to make it dry。

Combination of coarse pepper powder into rice powder, mixing。

A mix of rice powder and cabbage。

A piece of garlic, a piece of shrimp, 10 grams of shrimp, one kernel for apples, one kernel for pears, a piece of white carrots, a piece of ginger, a large part of onions, a spoon of white wine, fish troughs, three cuisins and a smoother。

I'll pour all the food in the cabbage

A proper amount of white sugar, blended (e.g. taste yourself, spicyness, sweetness not enough to regulate itself at this time) is placed in a sealed safe (no oil), which can be eaten after 24 hours of fermentation. It's not very acidy at this time and can be eaten in a few days。