Simple version of spicy cabbage
Overview
My mother-in-law is Korean, so she keeps a variety of Korean side dishes at home all year round. My mother-in-law's quick pickling method can make spicy cabbage edible the next day and not sour easily. It is simpler than pickling whole cabbage, and saves the trouble of touching the peppers layer by layer.
Tags
Ingredients
Steps
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Two cabbages, break them into pieces and wash them, then drain them
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After controlling the water, cut the cabbage into small sections and put it in a basin. Add a teaspoon of salt to a layer of cabbage (a total of 8 teaspoons of salt)
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After spreading the salt, cover it with a curtain and let it marinate for a few hours. When we moved our house, it took 4 or 5 hours
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After the cabbage is marinated (the southern saying is that the cabbage kills the water), pour out the excess water, cut the white radish into strips and pour it directly into the basin
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Cut the leeks into sections and put them in a basin
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spoons of red pepper noodles (this spoon is 8 spoons of the small spoon just now), this kind of pepper noodles has no spicy taste, mainly to enhance the color
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Chaotian chili powder, this is based on your own taste. Our family is very spicy, so we grind the chili powder ourselves
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Half a spoonful of beef powder
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tablespoon salt
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Half a spoonful of chicken essence
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Just 7 or 8 drops of fish sauce is enough. You can also add shrimp paste if you have shrimp paste. Don’t use too much, otherwise it will be fishy
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Beat 1 apple, 1 pear, 2 heads of garlic, and 1 piece of ginger with a food processor
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Put the beaten puree into a basin
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Wear disposable gloves and mix well
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Put it in a crisper box and put it in the refrigerator
