Korean spicy cabbage
By PeggieLedner
Let me tell you something about my feeling after eating it: sweet first and then spicy, sweet and crispy, spicy and fragrant! It's an appetizer. During dinner last night, I actually added half a bowl of white rice to myself because I didn't have enough kimchi.（@。@）Hold...
Recipe Recommendations
- cabbage an
- white radish a subsection
- shrimp paste two teaspoons
- leek a small handful
- chili noodles 50 grams
- Apple half a
- pears half a
- garlic two cloves
- fish sauce a small bowl
- glutinous rice flour 30 grams
- Jiang 3 tablets
- salt appropriate amount
- white sugar appropriate amount
- hot and sour
- pickled
- half an hour
- ordinary
Steps for Korean spicy cabbage
1
After removing the bad leaves from the cabbage, wash it and cut it into 4 halves vertically from the root.
2
Apply a layer of salt and marinate for 8 hours until cabbage is soft.
3
Pour the marinated water, then pour the cabbage through cold boiled water or purified water, wash off excess salt, and squeeze dry the water for later use.
4
Mix fish sauce with chili noodles and mix well.
5
Cut apples and pears into shredded pieces; slice white radish into shredded pieces; chop garlic and ginger into pieces, wash leeks and cut into sections for later use.
6
Mix glutinous rice flour with water and mix well, and cook over low heat until paste.
7
Add chopped apples, pears, shredded ginger and garlic, shredded white radish, leeks, shredded shrimp skin, sugar, and salt to mix well.
8
Pour in the cooked glutinous rice paste and mix well.
9
Place the cabbage on a longer plate, put on disposable gloves, lift each page of cabbage, and evenly apply chili sauce to the roots.
10
Roll up the cabbage with the pepper paste from the leaves to the roots and place it in a clean container.
11
Fermentation at room temperature for one day, place in the refrigerator and ferment for one week. Serve.