Delicious Spicy Cabbage

Overview

In the winter, when you eat with a pair of chopsticks, you can eat spicy cabbage that is sour and refreshing. The cold and plain food will be replaced by the light red color. It is appetizing and happy. You can eat more bowls of rice. The key is to make it yourself cleanly and hygienic.

Tags

• side dishes
• pickles with soy sauce
• apple
• chili noodles
• chinese cabbage
• ginger
• msg
• white sugar
• garlic
• salt

Ingredients

Steps

1. 1 These are cabbage slices that have been pickled and squeezed out of the water. The method is to wash the fresh Chinese cabbage in advance, cut it into slices, rub it evenly with salt, stack it in a jar, and leave it in a cool place for 2 days to pickle the moisture in the cabbage. On the third day, take out the cabbage, wash the jar, and squeeze out the water from the pickled cabbage. Scald the jar with boiling water, drain it and set aside.

   

2. 2 Start making the chili sauce. I asked the boss at the market to buy some chili noodles that specialize in making spicy cabbage. I saw that the noodles were a little bigger when stirred. Pour in an appropriate amount of hot water and stir the chili noodles evenly, not too thin.

   

3. 3 Add 2 tablespoons of salt. Because the pickled cabbage is very salty, just add a small amount of seasoning to the chili noodles.

   

4. 4 tablespoons MSG

   

5. 5 spoons of white sugar (my spoon is relatively small...) You can add more sugar to taste better, because the cabbage becomes sour after fermentation.

   

6. 6 Mix the seasoning and chili powder

   

7. 7 Peel and wash a head of garlic, and chop into minced garlic.

   

8. 8 Ginger is also chopped into minced ginger

   

9. 9 Add chili noodles together

   

10. 10 Take an apple, peel and core it, and cut it into small pieces

    

11. 11 Add chili powder

    

12. 12 Mix all ingredients well

    

13. 13 Take a clean, water-free and oil-free basin, take an appropriate amount of pickled Chinese cabbage, and pour two spoons of chili sauce into it.

    

14. 14 Mix well with your hands, be sure to wear gloves, otherwise the chili will be very spicy. I feel that it is not evenly mixed with chopsticks, and the chili sauce cannot be squeezed into the cabbage. Mixing it with your hands can make the spicy cabbage more flavorful.

    

15. 15 Continue to add cabbage and chili sauce and mix well little by little.

    

16. 16 Finally, a big pot was mixed

    

17. 17 I also bought sea cabbage at home and mixed it together in this way.

    

18. 18 Season the mixed sea cabbage with appropriate amount of salt and MSG. (If you have dry tofu at home, you can also mix it with chili sauce. It tastes better than the Korean mixed vegetables sold outside. It is clean and healthy ~)

    

19. 19 Put the mixed spicy cabbage back into the jar for secondary fermentation.

    

20. 20 Cover with plastic wrap and enjoy the next day.

    

21. 21 Picture of the finished product. The cabbage ferments itself to produce a sour and refreshing taste. It is paired with the sweetness and spiciness of chili sauce and sugar. It is appetizing and salty. It is delicious with noodles or rice.