Korean spicy cabbage
By WestleyBlock
Korean spicy cabbage-classic Korean food!
Recipe Recommendations
- Chinese cabbage appropriate amount
- edible salt appropriate amount
- Jiang appropriate amount
- garlic appropriate amount
- Apple appropriate amount
- chili noodles appropriate amount
- MSG appropriate amount
Steps for Korean spicy cabbage
1
Tear off one or two layers of cabbage leaves, cut off the dirty outer layer from the roots, and clean it.2
Spread salt evenly on the inside and outside of the cabbage, marinate for half a day (depending on the amount of salt, if you add too much salt, it will take two to three hours), squeeze out the water, if it is too salty, rinse with water, and control it for ten minutes.3
Cut ginger, garlic, apples, and pears into minced powder. Use half the apple and half the pear for a cabbage.4
Add pepper noodles, salt, and monosodium glutamate to cool white and mix well. Add ginger, garlic, apple, and pear paste, and mix well.5
Spread the mixed paste on the cabbage from the inner layer of the cabbage, inside and outside.6
After the whole cabbage is wiped, place it in a sealed container, leave it at room temperature to ferment rapidly for two or three days, and then place it in the refrigerator to refrigerate.7
You can eat spicy cabbage once it is marinated, but the flavor is best after being marinated for 20 days-40 days.