Spicy cabbage
Overview
Homemade spicy cabbage is healthy, clean and appetizing. The whole family likes it as a side dish. You can also make fried rice cakes, bibimbap, boil instant noodles, and eat whatever you want. It tastes so good!
Tags
Ingredients
Steps
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Remove the roots from the cabbage, remove the outer pieces, wash and cut in half.
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Sprinkle salt on the cabbage evenly in the basin, sprinkle salt on each leaf, and marinate for 12 hours, until the pickled cabbage comes out of the water and becomes soft.
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Peel and core apples and pears.
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Make juice separately in a juicer.
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Chop ginger and garlic (preferably puree)
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Pour glutinous rice flour into a small pot, pour in apple juice and pear juice, and simmer over low heat until it becomes a paste (stir constantly). After the glutinous rice fruit lake has cooled down, add chili noodles (chili noodles should be thin and red in color), minced ginger (mash), minced garlic (mash), and stir evenly.
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Squeeze out the water from the pickled Chinese cabbage.
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Wearing gloves, spread the spicy cabbage paste evenly on the cabbage, evenly spreading it on every piece. Put the kimchi into an oil-free and water-free sealed container, put it in the refrigerator, and ferment for 3-5 days before eating.
