Home version of spicy cabbage

Overview

How to cook Home version of spicy cabbage at home

Tags

• side dishes
• pickles with soy sauce
• home cooking
• apple
• chinese cabbage
• chives
• ginger
• glutinous rice flour
• onions
• pear
• white radish
• white sugar
• fish sauce
• garlic
• salt

Ingredients

Steps

1. 1 Cut the cabbage into large pieces that you like to eat. Sprinkle a lot of salt to let the cabbage come out of the water. It will take about 7 hours. Try folding the cabbage stick. If it can be folded in half continuously, it will prove it is good. I used pink salt so the water is this color.

   

2. 2 Add 100ml of water to the glutinous rice flour, stir-fry until it thickens and changes color, then turn off the heat, pour in thick and thin chili noodles, stir well and set aside. Prepare other side dishes while it cools down. Cut the white radish into shreds, cut the leeks into sections, and put the other side vegetables into a food processor and puree.

   

3. 3 Pour all the side dishes into the glutinous rice paste. Add all seasonings except salt and mix well.

   

4. 4 At this time, we rinse the pickled cabbage 2 to 3 times in water and squeeze out the water. Don't be lazy here. Wash the cabbage several times to reduce the salt content and make the spicy cabbage more delicious.

   

5. 5 Pour the cabbage into the sauce and mix evenly.

   

6. 6 Knead repeatedly to coat each leaf with the sauce.

   

7. 7 Prepare a water-free and oil-free container to serve it out. Because it is cut into small pieces, it can be sealed and marinated at room temperature for 3 days before eating.

   

8. 8 The excess should be moved to the refrigerator to store at low temperature on the third day to stop fermentation. It can be stored for 2 to 3 months.