Spicy cabbageCabbageThis is a traditional side dish of the Korean people, with a unique flavor, sour and spicy, which is an essential part of Korean meals, whether at home or at a guest's table. It has been passed down through generations.

Introduction to spicy cabbage

Spicy cabbage is a traditional side dish of the Korean people, a genuine Korean flavor, with the unique taste of Korean spicy sauce and the crispness of the cabbage itself.Spicy cabbage is made with fish sauce,Chili peppers, garlic, etc.With the development of information, spicy cabbage will gradually be recognized and accepted by more and more people.

How to make spicy cabbage

IngredientsPreparation

1 head of cabbage,1 apple,half,1 onion,80g,1 pear,half,100g of rice,15g of salt, 100g of garlic, riceVinegar50g,100g of sugar, 20g of fish sauce, 100g of salt,Ginger40g.Steps1. Wash and clean the cabbage, remove the outer leaves, and cut into 2 or 4 pieces, and evenly coat with salt both inside and out.2. Marinate for 4 hours or more, until the cabbage shrinks and softens.

3. Rinse with cold water to remove excess salt, and squeeze out the water.

4. Place chili powder, chili flakes, and sugar in a bowl.

5. Rinse and soak 100g of rice for half an hour, then pour into

rice cooker, add water to the waterline, and cook in rice mode.

6. Pour the cooked rice into chili powder, chili powder, and sugar, and mix well.

7. Peel and chop small pieces, chop garlic, and chop onion into small pieces, and quickly stir in a food processor.9. Open each cabbage leaf, and evenly spread the preparedchili sauce

on the inside and outside of the cabbage, and spread evenly.

Tips

1. Korean kimchi, not only the most representative and indispensable food in Korea, but also one of the most representative contents of Korean culture.2. Authentic Korean kimchi is called "immersion in maternal love", the longer it is preserved, the more flavorful it becomes, to the point that Koreans call the good taste of kimchi "mother's flavor".3. Spicy cabbage is fermented, so the fermented cabbage contains about 1 billion lactic acid bacteria, which is very beneficial for the body, and also has antibacterial properties.

10. Place the cabbage with the prepared seasoning in a sealed container without oil, and place it at room temperature for 24 hours, then refrigerate for one day before eating.

How to make Korean spicy cabbageIngredients preparation1 head of white cabbage, 1 bunch of scallions,

1 bunch of chives, 1 piece of ginger, white

radish, 1 bowl of sliced radish, 1 head of garlic, 4 tablespoons of salt, 1 tablespoon of Korean chili sauce, 1/2 cup of chili powder, 1/2 cup of fish sauce.

Steps

1. Wash and cut the cabbage, and evenly coat the inside and outside with 2 tablespoons of salt, until the cabbage softens.

2. After the cabbage softens, wash it with water and remove excess moisture.

3. Mix radish slices with a little salt and marinate for 10 minutes, then squeeze out the water;chop chives and scallions, and mince garlic and ginger.4. Mix radish slices, fish sauce, chili powder, two tablespoons of salt, chives, scallions, minced garlic and ginger, and chili sauce, and evenly spread the mixture on the cabbage, put it in a vacuum bag, and if there is any remaining seasoning, add it to the cabbage.5. Seal the bag and ferment at room temperature for 2 days, then refrigerate for fermentation for two weeks.Cooking tips1. If you don't have Korean chili powder, you can use local chili powder and Korean chili sauce.

2. You can find fish sauce in some grocery stores.

3. The key to making spicy cabbage is fermentation, so try not to open the bag in the middle.

2 After the cabbage becomes soft, rinse it thoroughly with water and remove excess moisture.

3 Mix shredded carrots with a little salt and let it sit for 10 minutes, then squeeze out the water.Chop the scallions and garlic, and mince the ginger.

4 Combine shredded carrots, fish sauce, chili powder, two tablespoons of salt, scallions, chopped green onions, minced garlic and ginger, and chili sauce in a bowl. Spread the mixture evenly on the cabbage, then place it in an airtight container. If there is any leftover seasoning, add it on top of the cabbage.

5 Close the container tightly and let it ferment at room temperature for 2 days, or in the refrigerator for up to 2 weeks.

Cooking Tips

1 If you don't have Korean chili powder, you can use local chili powder or Korean chili sauce.

2 Fish sauce is often available in spice stores.

3 The key to making kimchi is fermentation, so try not to open the container in between. Make sure the airtight container is well sealed.