Simple Version of Spicy Cabbage

Name: Simple Version of Spicy Cabbage
Total time: 1 d
Yield: 2
Cuisine: Chinese
Ingredients: Approximately 1100g Chinese cabbage; 2 pcs Red pepper; 80g celery; 80g garlic; 100g Sugar; 15g Chicken Essence; 50g Chili powder; 100g Red vinegar

by sunshinewinnie

4.6 (1)

Favorite

Difficulty

Easy

Time

24h

Serving

2

When you go to a Korean restaurant to eat, spicy cabbage is usually indispensable for appetizers. Actually, I wanted to make spicy cabbage a long time ago, but I feel that it is not difficult to make, but without exception, it uses more ingredients and takes a little longer. , It’s still a bit troublesome, so it has been delayed.

Some time ago I accidentally saw a simple version of spicy cabbage program, the whole process took only one day, so I prepared the ingredients and started making it, don’t look at the simple version, the taste is not reduced, I really stopped eating Not coming down yet. "

Ingredients

Approximately 1100g Chinese Cabbage
2 pcs Red Pepper
80g Celery
80g Garlic
100g Sugar
15g Chicken Essence
50g Chili Powder
100g Red Vinegar

Simple Version of Spicy Cabbage

1. Remove the bad parts of the outer layer of cabbage, and clean the outer layer.

2. Wipe dry and cut into quarters. Sprinkle salt evenly layer by layer and marinate for 1-2 hours until water comes out.

3. During the process of pickling the cabbage, prepare other ingredients.

4. Cut the ingredients dish into small pieces.

5. Ready to season.

6. Mix the ingredients and seasoning together with a cooking machine to puree, and the chili sauce is ready.

7. After 2 hours of marinating, the Chinese cabbage became visibly soft.

8. The marinated Chinese cabbage squeezes out the water.

9. Starting from the roots of the Chinese cabbage, spread the prepared chili sauce layer by layer, put it in an airtight container, put it in the refrigerator, and marinate it. You can eat it after 24 hours.

Tips:
Ingredients: 2 Chinese cabbage (about 1100 grams)
Ingredients: 2 red peppers, 6 red peppers, 80 grams of celery, 80 grams of garlic (about 5 medium-sized single garlic)
Seasoning: 100 grams of sugar, 15 grams of chicken essence, 50 grams of chili powder, 100 grams of red vinegar
1. Pickled Chinese cabbage is generally not washed. You only need to remove the bad parts on the outside. The outer surface can be washed, but if you want to wash the whole piece, it is really not easy to operate.
2. Chili peppers can improve flavor and color, while celery can remove fishy smell. Sugar is used to ferment bacteria. Many spicy cabbage uses shrimp paste and fish sauce, but I don’t have this version. I also bought both shrimp paste and fish sauce, and I'm going to try again later.
3. Some of the above ingredients and seasonings are personally given by me, because the show did not give a clear amount. After I tried to give the proportions, I felt that the taste was good, so I shared it with everyone.
4. The chili powder I use is specially marinated kimchi. You can buy this from TB.
5. During the first pickling of Chinese cabbage, I put a bit of salt, so no more salt was added in the later chili sauce making, you can increase or decrease the amount of salt according to your taste.