Korean Spicy Cabbage
1.
First wash the cabbage and dry it, then put salt on each slice, and put more on the roots
2.
After wiping it, let it marinate overnight to let the water out, then rinse the salt on the surface with a tap, and then squeeze it dry for later use
3.
Peel and shred white radish, and shred pear without peeling, as shown in the picture. During this period, the ginger and garlic are also beaten or chopped into puree for later use
4.
First use two bowls of water to add the chili noodles to a boil. Try to choose the non-spicy chili noodles. After boiling, add glutinous rice flour and stir
5.
When the chili water becomes viscous as shown in the figure, it is not necessary to add glutinous rice flour. If it is not enough, continue to add it, and then add sugar and salt in turn. The taste is mainly sweeter, so when you put the sugar, you can put it according to your personal taste, until you feel the sweetness you like.
6.
Continue to add minced ginger and garlic, and then try to see if the taste is to your liking. Sugar and salt are not added, so try adding them. Next, wait for the chilli paste to cool, then stir in the pears and shredded radish
7.
Then blend the prepared sauce according to the leaf by leaf, then put it in the fresh-keeping box and put it in the refrigerator. It can be applied for about three days. If you like to eat more sour, it can be stored for a longer time.
Tips:
Spicy cabbage is mainly the taste of spicy sauce, so in order to avoid adding too much salt or seasoning, you should put it in a few times during the process so that it can be placed in a suitable position. The second is the chili noodles, which must be thin and not spicy. The color is red, so the color is good. If you have any questions, you can leave me a message
Buy on JD
Buy on Amazon
