Homemade Korean Spicy Cabbage

Overview

When eating spicy cabbage, I don’t like to put apples or pears on it. Just use cabbage. After fermenting for a while, the taste will be on point!

Cut the cabbage into strips, put it in a basin, and add salt. It is not recommended to use a stainless steel basin, as the salt will leak out. Mix the vegetables evenly. Leave it overnight. A lot of water will come out the next day, squeeze some water and set aside. ! ! ! Note that the entire process is oil-free. Otherwise it will rot.
Add chili powder, sugar, garlic powder, and ginger powder in sequence. Mix well.
Load the vessel. Ferment for two days. Transfer to refrigerator to keep fresh. Ready to eat.