1. Choose the Chinese cabbage that has not rotted and removed the skin, rinse it, and cut it into four pieces. Put them in a large oil-free basin and spread the salt one by one. Then pour a bowl of mineral water. Turn it once an hour. After turning it twice, you don't need to worry about it. It takes about six hours to marinate.
2. The marinated cabbage has tenacity. Rinse with cold water and pinch the water to dry. After washing the leeks, cut them into one-inch pieces for later use.
3. Pull the apples, pears, shrimp skins, garlic, onions, and ginger into the bottom with Tupperware's vegetable puller. spare. Some people like to use shrimp paste. I think that using shrimp skin to make it can better reflect the fresh taste, and there are no additives.
4. Be sure to choose Korean chili powder, because Korean chili powder is not very spicy and the color is beautiful.
5. Take an oil-free small pot, add 250 grams of water to a boil, first rinse the glutinous rice flour with 50 grams of cold water without lumps. Pour slowly into the boiling water pot and stir carefully to paste the bottom of the pot. Bring to a boil for five minutes, turn off the heat and let cool.
6. Pour the cold glutinous rice paste into the basin shown in Figure 3, add chili powder, fish sauce, sugar, and chives and stir well. The spicy sauce for the spicy cabbage is ready.
7. Take a handful of cabbage that has been marinated and dried and spread the hot sauce from the roots on each leaf of the cabbage.
8. After spreading the hot sauce, fold the cabbage and put it in an oil-free glass box.
9. Leave it at room temperature for 6 hours, then put it in the refrigerator. Consume after two days. It can be used as a dipping sauce for barbecue, or as a Korean-style spicy stir-fried rice cake. Korean hot pot is also inseparable.
Tips:All utensils should not have oil, because the cabbage has already been salted when pickling it. When washing it, try to taste whether it is salty or not. If it is salty, rinse it several times.