Spicy Chinese Cabbage

Overview

I always like to make something with my hands. In fact, it is also made after Korean spicy cabbage, but the taste has been changed a bit, making it more suitable for us Chongqing people. It's not troublesome to cut it into four slices instead of salting it, but it's convenient to eat in one bite with chopsticks.

Tags

• hot dishes
• pickles with soy sauce
• apple
• chili noodles
• chili sauce
• chinese cabbage
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Prepare materials and ignore them

   

2. 2 Tear and clean Chinese cabbage

   

3. 3 Drain and cut into pieces

   

4. 4 One layer of vegetables and one layer of salt

   

5. 5 Complete with a layer of vegetables and a layer of salt

   

6. 6 Put heavy objects on top to suppress

   

7. 7 It only takes four or five hours of pressing. I pressed it all night and that’s all that’s left

   

8. 8 Rinse off the salty water and taste it to see if it is not salty

   

9. 9 Apple cut into cubes

   

10. 10 Puree apples, ginger and garlic together

    

11. 11 Squeeze out the water from the cabbage

    

12. 12 Add chili powder, if you like it spicy, add more

    

13. 13 Laoganma chili sauce is different from Korean chili sauce which is fresh and sweet, Laoganma is salty and spicy

    

14. 14 Put two spoons of sauce

    

15. 15 Mix well

    

16. 16 Mix well

    

17. 17 Put it into the crisper box and press it tightly

    

18. 18 Seal and refrigerate for seven days before eating. In fact, it will taste better if left uncovered for a few more days

    

19. 19 Perfect, spicy and refreshing, I would eat two more bowls of it. For those who cannot tolerate spicy food, you can use Korean chili sauce without adding dried chili peppers.