Korean Kimchi Spicy Cabbage
by veckycao
Favorite
Difficulty
Easy
Time
2h
Serving
2
Korean spicy cabbage"
1. Wash the Chinese cabbage (keep the water, don’t control it dry)
2. Cut the cabbage in half from the bottom and the middle
3. Cut half a cabbage from the bottom, don’t cut it off
4. Soak the cabbage in water to keep it moist (because only wet cabbage is good for dehydration after salting)
5. Rub salt on each leaf of cabbage and marinate for 3-4 hours until the cabbage is fully dehydrated.
6. Cut leek into sections, cut carrots into thin strips, finely chop apples, onions, garlic and ginger (you can also smash them with a food processor)
7. Bring the glutinous rice flour to a boil with water, stirring constantly to avoid sticking to the bottom of the pot, until the glutinous rice flour liquid is translucent and paste-like
8. Let the glutinous rice flour cool, add it to the above mixed vegetables, mix well
9. Add appropriate amount of Korean chili noodles, shrimp skin, sugar, soy sauce, fish sauce and mix well
10. Pour out the brine from the marinated cabbage. Wash the cabbage with water, and then coat the cabbage with the above-mentioned pepper mixed vegetable paste
11. Mix the cabbage and store it in an airtight container. You can eat it right away or leave it for a few days. The taste is superb. If you like the sweet and sour taste, you can continue to add sugar and vinegar.
