spicy cabbage

Recipe Recommendations

• Chinese cabbage appropriate amount
• glutinous rice flour appropriate amount
• Apple appropriate amount
• carrots appropriate amount
• ginger appropriate amount
• garlic appropriate amount
• salt appropriate amount
• chili noodles appropriate amount
• sugar appropriate amount
• fish sauce appropriate amount
• shrimp Roe paste appropriate amount

• other
• pickled
• several hours
• simple

Steps for spicy cabbage

1

Try to choose Chinese cabbage with full leaves and large leaves

2

Cut the Chinese cabbage, soak in light salt water for 5-10 minutes, then wash and drain

3

Drain the water and place the Chinese cabbage in a large basin. Sprinkle fine salt into the root of each piece of cabbage. The loose leaves on the outer layer of cabbage can be removed directly before salting. You don't have to put too much salt, and you will also season it later. It's just to soften the cabbage and extract water to make it tough.

4

Marinate until the cabbage leaves are soft and moisture is separated out. Wash with water several times, drain and set aside.

5

Prepare the marinade: Boil the glutinous rice flour into rice paste, cool and add fish sauce, mashed garlic, mashed ginger, chili noodles, white sugar, shrimp sauce. When the key points come, add a small amount of sprite, and then serve with carrot strips and apple strips. At this time, you can taste the taste. If you are too weak, add some salt and chicken essence and stir well.

6

Then evenly wrap the sauce on each piece of cabbage leaf and cabbage roots, stuff some carrot strips and apples into the roots, and apply repeatedly until all are evenly wrapped. I operated it by hand, so it's really difficult to take a camera to take this step. Excuse me ~

7

Find a clean oil-free sealed box, put the coated cabbage in the sauce, cover it with plastic wrap, and let it stand and ferment for a few days. In fact, the finished product can be eaten even if it is marinated for a few hours, but the taste will definitely not be as good as a few days. The finished product will be thick after a few days ~ When it is hot, you will have to put it in the refrigerator for preservation.

spicy cabbage Make Tips

Recipe Categories

• Soak pickles
• home cooking
• breakfast recipes
• Autumn recipes
• Winter recipes