1. This is a piece of cabbage that has been marinated and squeezed out of water. The method is to wash the fresh Chinese cabbage in advance, cut into slices, spread them with salt, stack them in a jar, and put them in a cool place for 2 days to pickle the water in the cabbage. On the third day, take out the cabbage, wash the jar, and squeeze the pickled cabbage to remove the water. Scald the jar with boiling water and let it dry out.
2. Start making chili sauce. At the market, I asked the boss to buy the chili noodles that specialize in making spicy cabbage. Pour in the right amount of hot water, stir the chili noodles, not too thin.
3. Add 2 tablespoons of salt, because the marinated cabbage is very salty, so add a small amount of seasoning to the chili noodles.
4. 3 scoops of MSG
5. 10 spoons of sugar (my spoon is relatively small...) You can put more sugar in it, and it tastes better, because the cabbage is sour after fermentation.
6. Mix the seasoning and chili noodles well
7. Peel a head of garlic, wash, and chop into minced garlic.
8. Chopped ginger into minced ginger
9. Add chili noodles together
10. Take an apple, peel and core, and cut into small pieces
11. Add chili noodles
12. Mix all the ingredients well
13. Take a clean, water- and oil-free basin, take an appropriate amount of marinated Chinese cabbage, and pour two spoons of chili sauce.
14. Mix well by hand, be sure to wear gloves, otherwise the chili will be very spicy. I feel that mixing is uneven with chopsticks, and the chili paste cannot be squeezed into the cabbage. Mixing it by hand can make the spicy cabbage more delicious.
15. Continue to add cabbage and chili paste, and mix well.
16. Finally mixed out a big pot
17. I also bought sea cabbage at home, and mixed it in this way.
18. Season the mixed sea cabbage with appropriate amount of salt and monosodium glutamate. (If you have dried tofu at home, you can also mix it with chili sauce. The taste is better than the Korean mixed vegetables sold outside, clean and healthy~)
19. Put the well-mixed spicy cabbage into the jar again for the second fermentation.
20. Cover it with plastic wrap and you can enjoy it the next day.
21. In the finished picture, the cabbage itself fermented to produce a natural and refreshing sour taste. With the sweet and spicy sauce and sugar, it is appetizing and salty. It is delicious with noodles and rice.
Tips:The cabbage is marinated thoroughly with salt first, and it must be stored in a cool place, otherwise it will deteriorate easily. Wear gloves when applying salt and chili sauce, otherwise it will hurt your hands. You can make more spicy sauce, usually with noodles, mixed with dried tofu, platycodon, and cucumber are all delicious. The marinated spicy cabbage and spicy sauce should be kept in a cool place, and there are no additives when you make them yourself, so they should be eaten as soon as possible.
