Spicy cabbage
Overview
Korean
Tags
Ingredients
Steps
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Cut the cabbage into quarters, and apply salt to each leaf (there is kimchi salt on sale, but I like to use fine salt, so it is better to apply ᶘ͡°ᴥ͡°ᶅ). Marinate it for about overnight, pick out the water, wash the cabbage, and squeeze out the water.
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Boil some hot water, pour in the glutinous rice flour paste and cook until it turns into glutinous rice paste. . Let cool, pour in the chili powder and chopped vegetables, and stir evenly. . The chili powder used in Korean kimchi is very red but not spicy. . I removed all the dried chili seeds and ground them into powder. It was still very spicy, so this one looks white (but spicy enough).
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Spread the ingredients on each vegetable leaf, roll up the vegetables and stuff them into a plastic bag (I use a new bag, three layers). . Ferment at room temperature for one day, then place in the refrigerator for at least 7 days. When the smell of kimchi comes out, it's basically ready to eat.
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Cut it into pieces, put it in a suitable container, and store it in the refrigerator for a month or two. The longer you store it, the more flavorful it will be. The sourness will neutralize the spiciness, making it very refreshing. . You can mix it with steamed buns or rice, or make instant noodles (•͈ᴗ•͈ૢૢ)❊⿻*.
