Korean Spicy Cabbage

Name: Korean Spicy Cabbage
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: A Chinese cabbage; 1 apple; 1 pear; consider Chili noodles; 1/2 White radish; A few Chives; Can be a little more Minced garlic; consider dried shrimps; Some ginger; Some salt; Some Fish sauce; Some Sugar

by I love summer and winter

4.6 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

The spicy cabbage I made last time was ok except salty. By the way, the chili noodles were not good and the color was lighter.
This time I made it according to the marinating method of Korean spicy cabbage. The ingredients are complete. Of course, the taste is the same as the one I bought. Hahaha, I started eating it yesterday!
The method steps are actually not difficult, everyone can try! "

Korean Spicy Cabbage

1. The Chinese cabbage is marinated in salt for seven or eight hours in advance, and then washed and dried (pay attention to taste the saltiness, and control the amount of salt afterwards)

2. Prepared ingredients.

3. This time I bought the special chilli noodles for Korean pickled cabbage. Hahaha, the last time I bought it in the supermarket, I was frightened. There are two bags at home, hahaha.

4. By the way, there was no important seasoning just now ~ fish sauce, I bought it at the Korean kimchi store. It can't be missing!

5. Mince garlic, peel and mince ginger, cut leek into sections, and cut large white radish into strips. Finely chop pears and apples. By the way, there are also chopped sea rice, ha ha if you don’t look at the photos, you might forget it!

6. Mix the chili noodles with fish sauce. Ask the owner about the amount in advance. One bottle of fish sauce is used to make ten spicy cabbage. Of course, one is not a lot. Pay attention to the position of the fish sauce in the bottle and master the amount.

7. Stir the other ingredients and the chili noodles (after mixing) well. Mix the glutinous rice noodles with an appropriate amount of water (a little more). Add water to the pot and gradually pour the glutinous rice paste. Stir slowly. When bubbles appear, pour into the ingredients and mix well.

8. Apply layer by layer on the marinated cabbage, buckle the lid and ferment at room temperature for one to two days (one day is good in summer) and then put it in the refrigerator for five to seven days to ferment. I am eight or nine days old today. Not good, I didn't dare to eat, ha ha ha.