spicy cabbage
By VicentaLakin
Recipe Recommendations
- Chinese cabbage a
- white radish one
- Apple one
- pear one
- salt 160g
- onion half a
- garlic 5-merous
- fish sauce 50ML
- shrimp skin 30g
- Jiang 1 small piece
- chili noodles 120g
- Korean chili sauce 30g
- glutinous rice flour 50g
- shallots appropriate amount
- medium spice
- pickled
- several hours
- simple
Steps for spicy cabbage
1
Clean the cabbage one by one
2
Cut the Chinese cabbage into four sections in pairs, and evenly spread 80 grams of salt onto the roots of the Chinese cabbage
3
Pour water into the basin, dissolve another 80 grams of salt, and soak the salt-coated Chinese cabbage into the basin
4
Use a bag to cover the basin, press heavy objects on it, keep the cabbage from floating, and marinate at room temperature for 10 hours
5
Remove the marinated Chinese cabbage, rinse it well, squeeze it dry, and set aside
6
Add 50g of glutinous rice flour to 500g of water (1:10) and mix well, then heat on low heat, stirring while cooking; cook until it is sticky like a paste, turn off the heat, let cool until completely cooled.
7
Shred white radish, add 10 grams of salt and marinate for about 10 minutes, rinse and squeeze dry. Set aside
8
Cut apples, pears, onions, and ginger into small pieces, pat and cut into small pieces
9
Beat the ingredients into small pieces with a cooking machine into puree and place them in the shredded radish
10
Pour the cooled glutinous rice paste into the shredded radish and mix well
11
Korean chili noodles, fish sauce and Korean chili sauce
12
Add fish sauce, chili noodles, chili paste, shrimp skin and mix well
13
Add the shallots and stir to form a uniform chili paste
14
Spread the chili sauce layer by layer on the cabbage
15
Put the coated Chinese cabbage in a larger crisper and seal it. Leave it at room temperature for 1 day in summer, and after 2-3 days in winter, place it in the refrigerator for about 7 days.