Korean Sliced Spicy Cabbage

Name: Korean Sliced Spicy Cabbage
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece cabbage; 30g onion; 50g apple; 50g pear; 30g Green onions; 20g ginger; 30g garlic; 30g Chili powder; 30g Korean Hot Sauce; 30g Korean syrup; 30g salt; 20g Crab sauce

by Red Bean Kitchen

4.6 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

Kimchi is an indispensable side dish on the Korean table, and it is also one of the most familiar Korean dishes.

Among them, spicy cabbage is the most representative of Korean kimchi.

There are many kinds of kimchi, and the ingredients are also endless.

This type of kimchi is made from cabbage. It is more convenient to eat by tearing small pieces by hand, and the process of using glutinous rice paste is omitted, making the method more simple and convenient.

And ready to eat, it is crispy and appetizing.

In fact, kimchi is not only delicious and nutritious, because the antibacterial effect produced by fermentation not only makes kimchi more delicious, but also inhibits other bacteria in the intestines, which purifies the stomach and intestines. It also helps prevent adult diseases. Obesity, hypertension, diabetes, and digestive system cancer are also effective. "

Korean Sliced Spicy Cabbage

1. Soak small pieces of cabbage with salt water, press some heavy objects on them, and marinate for 7-8 hours.

2. The cabbage becomes soft and drained.

3. Prepare the seasonings.

4. Peel and cut apples and pears into a blender with onion, garlic, and ginger.

5. Whipped into puree,

6. Take a clean container and put the chili powder, shallots, and the whipped mixture.

7. Add Korean syrup.

8. Add the crab sauce.

9. Add Korean chili sauce and mix evenly into sauce,

10. Then add the cabbage and mix.

11. Until the cabbage is mixed and evenly colored, put it in an airtight box and keep it in the refrigerator. Take it as you eat.

Tips:
Cabbage is best to tear small pieces by hand, do not use a knife to cut, it will have a metallic taste.

Pickled cabbage can be pressed with a heavy object to help the cabbage eat the salt. What I use is to fill a sealed bag with water and tightly seal on it, which is simple and easy.

If the crab sauce I use is not available, I can make it with shrimp sauce.

If there is no Korean syrup, use honey instead.