Spicy cabbage

Overview

Spicy cabbage (Korean: kimqi) is a traditional fermented food of the Korean people. It is characterized by spicy, crisp, sour, sweet, white and red color, and is suitable for all seasons. Usually served with rice. Cabbage is rich in crude fiber, which not only moistens the intestines and promotes detoxification, but also stimulates gastrointestinal motility, promotes stool excretion, and aids digestion. It has a good effect on preventing intestinal cancer. Don’t be afraid to add spicy cabbage. If it becomes sour, you can stir-fry pork belly, stir-fry potato slices, spicy cabbage fried rice, stewed spicy cabbage with ribs, and stuffing to make dumplings and steamed buns. There are so many other things you can make that I won’t mention them all.

Tags

• side dishes
• home cooking
• preparing meals
• breakfast
• apple
• chili noodles
• chinese cabbage
• fresh red chili pepper
• garlic
• onions
• pear
• ginger
• pickling salt

Ingredients

Steps

1. 1 cabbages;

   

2. 2 heads of garlic, 1 small piece of ginger;

   

3. 3 pears, 1 apple;

   

4. 4 taels - 1 catty of fresh red pepper;

   

5. 5 white onion (small);

   

6. 6 pickling salt;

   

7. 7 Cut the cabbage in the middle and divide it into two halves. If the cabbage is particularly large, you can split it into half;

   

8. 8 Sprinkle a small amount of salt into each layer, but be sure not to sprinkle too much salt. Over-salting will cause the cabbage to lose too much water and become crispy;

   

9. 9 Sprinkle less salt on the surface;

   

10. 10 Cover the pot and marinate for 5 hours. During this period, turn the cabbage up and down to allow the cabbage to eat salt evenly;

    

11. 11 After 5 hours, taste the cabbage. If it is very salty, add some water and rinse it. Squeeze the water gently and control the water;

    

12. 12 Cut the prepared ingredients (pear, apple, garlic, ginger, fresh pepper, onion) into small pieces;

    

13. 13 Use a food processor to grind;

    

14. 14 Add dried chili noodles + 2 tablespoons of sugar + an appropriate amount of salt. The sauce should be appropriately salty;

    

15. 15 The sauce is stirred;

    

16. 16 Spread the sauce evenly in layers;

    

17. 17 Apply evenly;

    

18. 18 Put it into a sealed pickle box;

    

19. 19 After sealing the box, place it in a cool place at room temperature for one day, and then put it in the refrigerator for storage. When the weather is hot, put it in the refrigerator immediately after cooking to prevent it from becoming sour too quickly;

    

20. 20 This was cut 19 hours after it was made;

    

21. 21 This was cut 40 hours after it was made. The cabbage is tender and crispy, very refreshing;

    

22. 22 Cut as big or small as you like!