Home Edition Spicy Cabbage
by SheryWong💐
Favorite
Difficulty
Normal
Time
48h
Serving
2
1. Cut the cabbage into chunks that you usually like to eat. Sprinkle a lot of salt to make the cabbage water out. It takes about 7 hours. Try to fold the cabbage clappers. If you can fold it in half, it will prove good. I use powdered salt, so the water is this color.
2. Add 100ml of water to the glutinous rice flour, stir-fry until it becomes thick and discolored, then turn off the heat, pour in the thick and thin chili noodles, stir evenly and set aside. Prepare other side dishes while the temperature drops. Shred the white radish, cut the leek into sections, and put other side dishes into the cooking machine to puree.
3. Pour all the side dishes into glutinous rice and houli. Add all seasonings except salt and stir well.
4. At this time, we rinse the marinated cabbage with water for 2 to 3 times and squeeze the water. Don't be lazy here, wash the spicy cabbage with lower salt a few times to make it more refreshing.
5. Pour the cabbage into the sauce and mix well.
6. Knead repeatedly to make the sauce stick to each leaf.
7. Prepare it in a water-free and oil-free container. Because it is cut into small pieces, it can be eaten after sealing and marinating at room temperature for 3 days.
8. The extra 3 days should be moved to the refrigerator and kept at low temperature to stop the fermentation. It can be stored for 2 to 3 months.
Tips:I plan to take photos and share them with everyone temporarily, so I didn't take photos in the previous step. Hope to understand🙏.
