Favorite Spicy Cabbage in My Hometown

by English\(^o^)/~子

4.7 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Although my home is a Han nationality in the Northeast, many Korean people live in the same area. Although spicy cabbage is an indispensable food for the Koreans, many of us Han people also love it. Ever since I left my hometown, it’s hard to eat spicy cabbage. It’s even harder to find the spicy cabbage I bring home. The spicy cabbage I bring home is sour within a few days after I come back. While relieving greed, relive the feelings of the hometown. . . "

Ingredients

A tree Chinese Cabbage
50g Chives
1/2 to one Apple
1/2 to one Pear
3 heads Garlic
50-100g Chili Powder
Some Salt
Some Sugar

Favorite Spicy Cabbage in My Hometown

1. Choose a package of firm Chinese cabbage, preferably in autumn, wash and dry, and cut into 2 to 4 halves

Favorite Spicy Cabbage in My Hometown recipe

2. Peel the leaves and sprinkle with salt evenly

3. Marinate for 1-2 days to marinate the excess water and drain

4. Prepare apples, pears, garlic, chili noodles, sugar, leeks

5. Boil the water to cool, put the chili noodles in the water and stir to boil

6. Then mince the apple, mince the pear, mince the garlic, mince the leeks, and cut the sugar into the chili of the previous step, mix well and set aside

7. Because salt is used to pickle the cabbage, there is no need to add salt. Wear disposable gloves and directly apply the seasoning mixed in the previous step on the cabbage evenly.

8. Find a container, wash and dry, without oil, put the processed cabbage in the previous step, cover it with plastic wrap, and seal it in a cool place for more than 7 days to ferment

9. The short fermentation time does not have the unique taste of spicy cabbage. At best, it is a mixed cabbage. So I have fermented for 14 days. The spicy cabbage has the sour, sour, sweet and crispy. It is my favorite taste. Cabbage is best eaten within 7 days after putting it in the refrigerator