Pickled Korean Spicy Cabbage

Overview

I searched many recipes for Korean spicy cabbage on the Internet. After comprehensive analysis and the current actual situation, I had to change the recipe and replace the domestic chili powder in the recipe with Paprika sold in the American market. Paprika is redder in color but not too spicy, so I added some dried chili peppers. Sometimes you can't be too particular about the authenticity of food. You have to make it according to your actual situation, and you may have another surprise.

Tags

• private kitchen
• apple
• chinese cabbage
• dried chili pepper
• garlic
• glutinous rice flour
• high alcohol
• sugar
• sydney
• fish sauce
• ginger
• salt

Ingredients

Steps

1. 1 Wash the Chinese cabbage and cut it lengthwise into quarters;

   

2. 2 Pickle the cabbage with salt. When pickling, it is best to rub every leaf with salt. You should not just rub the outer surface, so that the salt should also be stained on the inside;

   

3. 3 Peel, core and cut apples and pears into chunks;

   

4. 4 Put it into the food processor, and also put the garlic leaves, garlic heads, dried chili peppers and ginger into the food processor;

   

5. 5 Turn on the machine and beat into pulp;

   

6. 6 Put the beaten slurry in a large bowl, then add salt, sugar, fish sauce, high-strength wine, chili powder and glutinous rice flour, stir evenly to form a sauce;

   

7. 7 Wearing rubber gloves, turn over each leaf and spread the sauce on the leaves of the Chinese cabbage;

   

8. 8 Place the coated Chinese cabbage in a large, dense box and store it at room temperature for one day, then store it in the refrigerator for 7 to 10 days before eating.