Spicy cabbage

Overview

My mother-in-law used to live in the Northeast for many years. She had a neighbor who was Korean and would pickle some spicy cabbage every winter. I made the spicy cabbage according to her method. Very crisp, tender and sour! There are many ways to make spicy cabbage online. I have tried several methods, but I think they are not as delicious as this method. This year I specially compiled the recipe and sent it to share with my friends.

Tags

• side dishes
• korean food
• apple
• chili powder
• chinese cabbage
• garlic seeds
• pear
• sugar
• white radish
• carrot
• fish sauce
• ginger
• salt
• shrimp paste

Ingredients

Steps

1. 1 Cut the Chinese cabbage in half vertically

   

2. 2 Spread salt evenly on each layer of leaves (the total amount of salt is calculated by adding 2 grams of salt to 100 grams of cabbage)

   

3. 3 After each vegetable leaf is rubbed with salt (mainly the cabbage leaves must be rubbed), place it flat in a large basin and marinate for a few hours

   

4. 4 When pickling cabbage, wash the radish, carrots, apples and pears and dry them

   

5. 5 Wash and peel garlic and ginger

   

6. 6 Pickle the cabbage until it becomes dehydrated and soft

   

7. 7 Rinse the cabbage with cold water, drain and set aside

   

8. 8 Cut the white radish and carrot into shreds and put them into a large pot without water or oil (the amount of these two kinds of radish can be adjusted according to your own preferences. I like to eat white radish, so I put a whole one. I don’t particularly like carrots, and I personally feel that adding carrots is for color adjustment, so I only put half of one)

   

9. 9 Chop the garlic and ginger into fine pieces and put them in (if you like them, put more of them, if you don’t like them, put less of them, but they must be added)

   

10. 10 Cut the apples and pears into fine pieces and put them in

    

11. 11 Then add sugar (the amount of sugar is calculated as 1.5 grams of sugar for 100 grams of cabbage), chili powder, shrimp paste and fish sauce

    

12. 12 Stir all the ingredients evenly (I always mix them directly by hand. It is best to wear disposable gloves when mixing by hand to avoid burning your hands)

    

13. 13 Spread a layer of mixed ingredients on each vegetable leaf. Be sure to apply it from the root to the tip of the leaf

    

14. 14 All the vegetable leaves are filled, and finally the Chinese cabbage is wrapped and pressed as flat as possible in the container

    

15. 15 Cover and seal, place in a warm and dark place to ferment

    

16. 16 Open it and take a look after three or four days. In the north, where there is heating, usually three or four days will be enough. But in the south, where there is no heating, if the weather is cold, it will not be fully marinated for three or four days. You can turn the vegetables upside down and continue to marinate for another three or four days (mine is a finished product that has been marinated for a week)