Korean Spicy Cabbage
Overview
Every family will make some side dishes to go with the meal. So does my family. Among them, this spicy cabbage is what I often make. It is sour, spicy and crunchy, and is very delicious with rice. And you can use it to cook dishes, fried rice and even soup.
Tags
Ingredients
Steps
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Remove the outer layer of old leaves from a cabbage.
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Cut into small pieces, sprinkle evenly with three tablespoons of salt and mix well with your hands.
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Add a small bowl of water to the cabbage. Fill a large bowl with water and marinate the cabbage for 6 to 8 hours.
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Prepare half an apple, a pear, a red pepper, and a carrot, a small handful of leeks, 1/3 of an onion, and a head of garlic.
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Peel the garlic and puree the onion and half a pear in a food processor.
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Slice half an apple, cut leeks into sections, and cut carrots and red peppers into strips.
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Add 2 tablespoons of glutinous rice flour to water and cook over low heat while stirring until the glutinous rice paste becomes a translucent paste.
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Drain the cabbage and press with your hands to remove more water.
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Put cabbage, leeks, carrots, apples, and red peppers in a basin.
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Add Korean chili powder, fine chili powder and coarse chili powder, the ratio is 1:2. Then add garlic, green onions, pear jam and glutinous rice paste.
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Add 15 grams of white sugar and 30 grams of salt. If you like a strong sour taste, add a little white vinegar and mix well.
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Place in an airtight box in the refrigerator.
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It can be eaten the next day.
