1. First remove the Chinese cabbage and wash it.
2. Then use the knife to cut all four pieces.
3. Sprinkle salt evenly on the inside and outside of the cut cabbage and marinate for 24 hours until the saplings are completely marinated.
4. Prepare chili powder, crushed chili, and sugar for later use.
5. Wash the rice well and soak it in clean water for half an hour.
6. Put the soaked rice and the soaking water into the rice cereal machine, and then add water to the upper water level.
7. Hit the rice cereal stall and boil it into rice cereal.
8. Pour the boiled rice paste into the chili noodles, crushed chili and white sugar while it is hot.
9. Mix the rice paste, chili noodles, crushed chili, and sugar.
10. Peel the ginger and cut into small pieces.
11. Put the ginger cubes in the mixing cup of the food processor and beat them on high speed for 3 seconds.
12. Then put the garlic in the mixing cup.
13. Continue to beat the garlic for 3 seconds.
14. Pour the whipped ginger and garlic into the chili paste.
15. Cut the onion into small cubes.
16. Put the diced onion into the mixing cup and stir to form a puree.
17. Pour the whipped onion puree into the chili paste.
18. One hard apple, peeled, cored, and cut into small pieces.
19. Put it in a mixing cup and stir into apple puree.
20. Pour the stirred apple puree into the chili paste.
21. Mix the chili paste well.
22. In the mixed chili paste, add fish sauce and mix well.
23. Then add 15 grams of salt, monosodium glutamate, and white rice vinegar, let cool and set aside.
24. Rinse the marinated cabbage with clean water, and then wring out the excess water by hand; put the cabbage in the operating basin, open each leaf, and apply the chili paste layer by layer by hand, and apply it evenly.
25. Roll the Chinese cabbage coated with chili paste one by one.
26. The neat code is placed in the fresh-keeping box and pressed flat by hand.
27. Put the lid on the fresh-keeping box, leave it at room temperature for 24 hours to allow it to ferment naturally, and then move it to the refrigerator compartment for 3-4 days to eat.
Tips:1. Choosing the green-mouthed yellow-hearted cabbage from the north is the best. If you break off the outer layer of green, the inside is white and the inside is light yellow. Authentic Korean spicy cabbage usually chooses this kind of cabbage.
2. To make chili paste, you can also use rice noodles, which can cook faster, or you can use half of rice and half of glutinous rice to mix and cook
3. After the rice paste is cooked, pour the chili noodles while it is hot and stir, while the ginger, garlic, onion, apple, etc. must be cooled thoroughly before putting.
4. When applying the chili paste, apply it piece by piece, and don’t just dip it in an easy way.
5. The cabbage is pickled with salt first, in order to dehydrate faster and have some bottom taste. When pickling with salt, it does not matter if you put more salt, because you have to wash it again after pickling. Don’t soak it when cleaning. Just wash the surface
6. Since the cabbage has been pickled in advance, only a small amount of salt can be added to the chili paste. For example, the pickled cabbage is not salty. You can put more salt in the paste. You have to master these by yourself.
7. You can also put some dried small salted fish in the chili paste to taste better.
