spicy cabbage

1

Marinate Chinese cabbage; first use a knife to cut each cabbage into four petals.

2

Sprinkle with salt evenly on top and marinate for 24 hours, turning two to three times during this period to marinate thoroughly and evenly.

3

Make chili paste; pinch glutinous rice flour with a little water.

4

Then pour appropriate amount of water into the pot and bring it to a boil. Turn the water to low heat and pour in the glutinous rice paste and stir until there are no particles and evenly.

5

Pour in the pepper noodles and chopped pepper while hot and stir well.

6

Then pour in MSG and stir well, then sprinkle with appropriate amount of salt and sugar and stir well.

7

Stir well and remove for later use.

8

Put the dried fish into the cooking machine and beat until powder is ready.

9

Mash the garlic into a paste in a garlic mashing jar and set aside.

10

Peel the ginger and dice it, then mash it into mush and set aside.

11

Dice the apples and pears.

12

Put the chopped apples and pears in the cooking machine and beat until they are paste. Pour out for later use.

13

Pour the beaten dried fish powder into the chili paste, mix well, let cool thoroughly, set aside.

14

Remove the Chinese cabbage that has been marinated for 24 hours and wrangle the water.

15

Then rinse it with clean water and twist it out again.

16

After cooling the pepper paste thoroughly, pour in the beaten apples and pears, then add in the mashed garlic and minced ginger and mix well.

17

Add appropriate amount of fish sauce and white vinegar into the chili paste and mix well.

18

Finally, add the leeks and mix well.

19

Put the marinated cabbage into the pepper pot and wipe the inside and outside of the cabbage evenly with your hands. It is best to wipe each piece of cabbage.

20

Lay the cabbage evenly smeared with the chili paste into a large crisper box.

21

Place the lid and seal the lid for fermentation. The fermentation period should depend on the temperature in the room. The time when the temperature is high will be shorter, and the time when the temperature is low will be slightly longer. Generally, it takes 3-7 days to marinate. If it is slightly fermented, move it into the refrigerator for refrigeration.

22

You can take it as you please when eating. The spicy cabbage is finished.

Characteristics of spicy cabbage; pink appearance, rich fruit and garlic aroma, salty and fresh, slightly sweet and spicy, and a slight seafood flavor on the aftertaste. Warm tips: 1. Cabbage must be marinated thoroughly with salt. After marinated thoroughly, it will be more tough and cannot be broken easily. After wringing it, most of the salty taste can be removed. Then simply rinse it with water. After rinsing, be sure to twist it again without excess water. 2. The chili noodles must be boiled hot and then stirred evenly. 3. You can choose dried fish, dried anchovies, etc., and dried fish without salty or light taste can be used. It is best not to use dried freshwater fish, because the smell of dried freshwater fish is too strong and the freshness is not enough. Available in these markets. 4. Fruit puree and garlic puree must wait for the chili paste to cool completely before mixing and stirring. Otherwise, the taste will be bad if it is scalded, and the spicy degree of garlic and the aroma of fruit will be lost. 5. When eating, be sure to use sterilized special chopsticks, clips or spoons, otherwise it will lead to hair and mold if contaminated. There are special sealed boxes for South Korea on the market. They have a knob that rotates the date mark. You can set the preservation date yourself to prevent it from being left for too long. Generally, you can keep it fresh for about 30 days, or you can use paper to record. It can be eaten after 5-7 days of fermentation. The Korean "spicy cabbage" made with a large fried spoon is ready for reference for friends who like Korean food!