Hot cabbage
By VicentaLakin
Korean
Recipe Recommendations
- cabbage heart 1
- onion one
- garlic sprouts appropriate amount
- garlic 1 head
- chili powder appropriate amount
- glutinous rice flour appropriate amount
- salt appropriate amount
- hot and sour
- pickled
- several days
- simple
Steps for Hot cabbage
1
the cabbage is broken, and each leaf is salted (with pickle salt, but i like to use salt, so that it can be painted with a little bit of twirl) and probably spend the night with it, pick up the water, wash up the cabbage and drain the water。
2
Hot water is boiled and rice powder pours in and boils until it becomes soaked. It's cool, it's pouring in all kinds of crumbs, and it's evenly mixed. Korean pickles are particularly hot, but not hot. I took out all the dried pepper seeds, powdered them, and they're still hot, so I look white。
3
Put it on every leaf and roll it up and stuff it in a bag. The room is fermented for one day and the fridge for at least seven days. When the smell of pickles comes out, it's almost ready to eat。
4
cut, put in the appropriate containers, and put the fridge in a month or two, the more it tastes, the more the sour and spicy it is. you can also cook noodles with buns or rice。