Spicy Cabbage Essence Edition
1.
The yellow-hearted cabbage bought from the market is the best. Wash and cut in half.
2.
Cut the cabbage in half and set aside.
3.
Sprinkle the cabbage layer by layer with pickled salt, put it in a container, and add two pounds of water. Marinate (not over the surface) and let it sit overnight. (In the meantime, the cabbage can be turned over and marinated evenly)
4.
After the cabbage is soft the next day, take it out and drain it.
5.
Add glutinous rice flour and water that is twice as much as glutinous rice flour in the pot. After stirring evenly, heat it up. While heating, keep stirring and watch the pot. Turn off the heat when it becomes a paste and let it cool.
6.
Put the apples, pears, onions, ginger, and garlic in a blender and chop them.
7.
Add all the spices and stir well.
8.
Put on gloves and apply the chili sauce layer by layer. (Focus on the cabbage gang, passing by the leaves)
9.
Set aside a piece of cabbage, roll it up from the leaf to the root, and tie the cabbage with the remaining leaf. (Don't tear off the left leaves, but connect to the cabbage)
10.
After wiping all over, store in a cool place sealed and sealed for five days before eating.
Tips:
1. The cabbage must be turned over during the pickling process to make the cabbage evenly pickled. Taste if it is very salty the next day. If it is salty, wash it lighter. Everyone has different tastes. You can master it yourself.
2. The syrup can not be used in the ingredients. The shrimp paste is best to use the Korean shrimp belt soup. If not, use the minced shrimp skin instead. It's best to add fish sauce, if you don't have it, don't put it. During the seasoning process, the amount of sugar and salt is controlled by each person's taste. If you don't have a mixer, you can chop the ingredients.
3. After making it, seal it and store it at room temperature if you want to eat it quickly. Let it ferment and store it in the refrigerator.
The picture is a photo of making spicy cabbage many times, so some pictures have shredded green onions, radishes and leeks. You can choose according to your personal preference.
