Fruity, sweet and spicy vegetables (homemade spicy cabbage and spicy carrots)
Overview
The spicy cabbage bought in the supermarket is never as crispy, spicy, and sweet as the spicy cabbage in Korean fast food, so I made it myself. It can be used with rice, kimchi soup, kimchi noodles, or as a snack!
Tags
Ingredients
Steps
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Cut various side dishes into small cubes for easy pureeing.
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Cut the carrots and cabbage into slices so you don’t have to cut them again when eating, and they are also convenient for pickling. Add salt and mix well and marinate until the vegetables are wilted.
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Pour the chopped ingredients into a breaker and blend into a puree.
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The batter looked like this. When I tasted it, it looked like a fruit milkshake, slightly sweet.
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Pour the glutinous rice flour into the water and keep stirring in the pot, keep stirring! Otherwise, the pot will be burnt. I added some rock sugar in it and stirred it together to melt.
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Turn off the heat when the glutinous rice paste becomes transparent.
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Pour the glutinous rice paste into the beaten fruit paste and mix evenly.
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Pour in the chili powder and mix well.
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The spicy sauce for mixing vegetables is ready!
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Wash the dehydrated carrots and cabbage and squeeze out the water. The purpose of this step is to prevent them from being too salty during pickling.
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Wearing gloves, stir the sauce and vegetables evenly. The purpose of wearing gloves is to prevent the chili from burning your hands, and also to mix the vegetables and sauces evenly with your hands.
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Seal it in an airtight box. Just put it in the refrigerator for three days. In fact, you can eat it now, but it will taste better if you marinate it more!