Korean Kimchi Spicy Cabbage

Wash the Chinese cabbage (retain the water, do not dry it)

Cut the cabbage in half from the middle of the bottom

Cut half a cabbage from the bottom without cutting

Soak the cabbage in water to keep it moist (because only wet cabbage is conducive to dehydration after salting)

Rub salt on each leaf of the cabbage and marinate for 3-4 hours until the cabbage is fully dehydrated.

Cut the leeks into sections, cut the carrots into thin strips, and chop the apples, onions, garlic and ginger into minced pieces (you can also use a food processor to smash them)

Add glutinous rice flour to water and bring to a boil, stirring constantly to avoid sticking to the bottom of the pot, until the glutinous rice flour liquid becomes a translucent paste

Let the glutinous rice flour cool and then add it to the above-mentioned mixed vegetables and mix well

Add appropriate amount of Korean chili noodles, dried shrimps, sugar, soy sauce and fish sauce and mix well

Pour away the salt water from the pickled cabbage, wash the cabbage with clean water, and then apply the above-mentioned chili and vegetable paste on the cabbage

Mix the cabbage and store it in an airtight container. You can eat it right away or keep it for a few days. It tastes great~ If you like sweet and sour food, you can continue to add sugar and vinegar~

Overview

Tags

Ingredients

Steps