Korean Spicy Cabbage
1.
Put the cabbage upright in two or four portions, rinse with water, and put salt on each leaf in each layer
2.
Put the salted cabbage into a large container, and then pour the salted water over the cabbage. Five to 8 hours will do. The salted water should not be too salty, it should be a little salty. Just use tap water. Pour into the cabbage. The salt water in the basin will slowly melt by itself
3.
Take the marinated cabbage out of the brine and squeeze away the water. Don’t squeeze too hard, don’t squeeze too dry, just don’t drip down.
4.
You can taste the cabbage that has been squeezed out to get the water, if it is just a faint salty taste, squeeze out the water.
5.
Before preparing other seasonings, take 30 grams of glutinous rice flour, put it in a small pot, and then add 250 grams of water and mix well
6.
Just heat it into a thin paste with low heat, be sure to stir while heating, let cool for later use
7.
You also need to put 40-50 grams of sugar, then add it several times, and then taste it as you add it, it’s just a little bit sweet.
8.
Half a white radish, process the white radish into filaments
9.
Cut one green onion into shreds, cut 15-20 leeks into 2 cm long pieces, and cut half of the medium-sized green onions into fine shreds.
10.
Chili powder is best to use this kind of Korean chili powder, which is good in color and not too spicy
11.
Chili powder needs about 150~~200 grams, you can taste it while putting it, increase or decrease according to your taste
12.
Spicy cabbage needs shrimp paste, which are sold in Korean supermarkets. You can also choose to make your own shrimp paste and buy some shrimp skins yourself. Wash the shrimp skins you bought with water. After cleaning, remove the shrimp skins and put them in boiling water. In the pot, cook for about 2 minutes and remove it. After it is cool, put it in a cooking machine and grind it into a shrimp paste (remember to add some water when grinding the shrimp skin)
13.
Fish sauce needs 50 grams. Fish sauce is available in Korean supermarkets and large supermarkets, and it is easy to buy.
14.
Put all the processed condiments into a deep container
15.
Add ginger garlic mash, sugar, and apple mash
16.
Add shrimp paste and fish sauce
17.
Add chili powder and MSG
18.
Wear disposable gloves or wrap a fresh-keeping bag on your hands and mix all the ingredients with your hands while grasping
19.
Then pour in the cold glutinous rice paste and mix well
20.
Let’s put the hot sauce we just made on each layer of the cabbage
21.
After wiping a portion, pull up the bottom leaf of the cabbage and wrap it around the end of the cabbage. Of course, it does not need to be wrapped.
22.
The stirred cabbage looks like the picture below
23.
Put the cabbage covered with hot sauce in a closed container and store it at room temperature for 1~2 days, and then store it at 2~6 degrees Celsius.
