Korean Spicy Cabbage
by Eat no end
Favorite
Difficulty
Easy
Time
48h
Serving
2
1. Cut the Chinese cabbage in half, rinse with water to drain the water, and sprinkle coarse salt on each leaf.
2. The surface is also sprinkled with a thin layer of salt.
3. Place it in an airtight box and marinate overnight, and when it is taken out the next day, a full box will become one-third of the height. Take it out and rinse with running water to clean the salt and drain the water.
4. Cut the apples into small pieces and put them in the food processor.
5. Put the onion, ginger, and garlic separately into the food processor.
6. Muddy.
7. Mix the mashed puree with Korean chili paste.
8. Mix thoroughly and mix into chili sauce.
9. Then spread the chili evenly on the cabbage, each piece needs to be coated.
10. Then put the lid on and wait for ten days to ferment.
11. The marinated cabbage can be fried in rice cakes, made in shouxi pot, or eaten directly as an appetizer.
