Pickled Korean Spicy Cabbage

Name: Pickled Korean Spicy Cabbage
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: 1 large tree Chinese cabbage; 1 piece Sydney; 1 piece apple; 1 leaf garlic; About 5 slices ginger; 4-6 only Dried chili; 25g Glutinous rice flour; Some salt; 2 tsp Sugar; 1 tablespoon Fish sauce; 1/4 cup High wine

by rosejyy2000

4.9 (1)

Favorite

Difficulty

Normal

Time

48h

Serving

2

I found many recipes for Korean spicy cabbage from the Internet. I combined them and combined with the current actual situation. I had to change the recipe and replace the domestic chili powder in the recipe with Paprika and Paprika sold in the American market. The chili is redder in color, but not too spicy, so add some dried chilies. Sometimes you can't pay too much attention to authentic food, you have to do it according to your actual situation, there may be another kind of surprise. "

Pickled Korean Spicy Cabbage

1. Wash the Chinese cabbage and cut into quarters lengthwise;

2. Pickle the cabbage with salt. When pickling, it is best to wipe each leaf of the vegetable with salt. You should not just wipe the outside, so that the inside will also be covered with salt;

3. Peel and core the apples and pears and cut them into chunks;

4. Put into the food processor, and also put the garlic leaves, garlic, dried pepper and ginger into the food processor;

5. Turn on and beat into pulp;

6. Put the beaten pulp in a large bowl, then add salt, sugar, fish sauce, high wine, chili powder and glutinous rice flour, and stir to form a sauce;

7. Wear rubber gloves, open each leaf, and smear the sauce on the leaves of Chinese cabbage;

8. Put the coated Chinese cabbage in a large compact box, keep it at room temperature for one day, and keep it in the refrigerator for 7 to 10 days.

Tips:
1. Add a little fish sauce to the seasoning sauce to add umami flavor. You can also add some dried shrimps;

2. Wear gloves and smear the sauce on the cabbage so that it won't be too spicy.