Korean Spicy Cabbage
by xielaohu
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Pick the white-mouthed cabbage, clean it and cut it into two.
2. Sprinkle salt on each layer of cabbage, especially on the roots, and let it stand for 3 hours
3. Prepare a plate of light brine, add the cabbage and marinate for 7 hours
4. After 7 hours, take out the cabbage and rinse, squeeze out the excess water for use
5. Make chili sauce: mix 1 chili powder: 3 chili noodles, then use rice soup or hot water to boil the mixed chili noodles, add 20 grams of salt to cool thoroughly
6. Prepare accessories
7. Dice apple pear, celery, and shallots
8. Load the breaker
9. Mud
10. Add to the chili sauce and stir
11. Mince garlic and ginger and add to the chili sauce
12. Shred the white radish and shallots, cut the shallots into the chili sauce, add sugar, and mix well to complete the chili sauce for spicy cabbage
13. Layer the made spicy cabbage sauce on the cabbage
14. Put it into glassware or altar, the temperature is 0--4 degrees and then it can be used after 7 days
