【Liaoning】Northeast Korean Spicy Cabbage

Overview

For Northeastern people, pickles are indispensable on the dining table, whether during the Chinese New Year or in normal times. On the Spring Festival table, when eating too much fish and meat, be sure to add some pickles. Nowadays, the price of pickles has exceeded the price of meat. The most popular one is this Korean spicy cabbage. Because there are more Xian people in the Northeast, making this kind of Korean spicy cabbage is very authentic. I make a lot of them every year to give to my relatives and friends. I took a picture of this one just after I made it, because it will be mailed to my friends far away tomorrow. Friends who like it can make it themselves:

Tags

• side dishes
• pickles with soy sauce
• korean food
• apple
• cabbage
• chives
• coarse paprika
• glutinous rice flour
• liquor
• onion white
• shrimp
• sprite
• white pear
• white radish
• white sugar
• fine chili powder
• fish sauce
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Prepare a cabbage (remove all old cabbage)

   

2. 2 Slice the cabbage with a diagonal knife to make it easier to eat (you can cut the whole cabbage in half vertically)

   

3. 3 Prepare other materials

   

4. 4 Marinate the cabbage with an appropriate amount of salt for 24 hours, then knead it with your hands and squeeze out the excess water (it is not suitable to have too much salt in this step, as it will not taste good if it is too salty. You can taste it yourself. If it is too salty, add some salt. If it is too salty, wash it several times with clean water)

   

5. 5 Add appropriate amount of water to the glutinous rice flour and boil it into a paste, don't make it too dry.

   

6. 6 Mix the coarse and fine chili powder into the glutinous rice flour and mix well.

   

7. 7 Mix glutinous rice flour and cabbage until evenly mixed.

   

8. 8 Put one head of garlic, 10 grams of dried shrimps (more or less, basically a small handful), one cored apple, one cored white pear, a small section of white radish (just as big as an apple), a piece of ginger, a large section of white scallions, a spoonful of white wine, fish sauce, 3 leeks and Sprite (more or less) in a blender and stir.

   

9. 9 Pour all the mixed ingredients into the cabbage

   

10. 10 Add an appropriate amount of white sugar, mix well (taste it yourself, adjust the spiciness and sweetness if it is not enough), put it in a sealed crisper (no oil), and ferment for 24 hours before eating. The acidity is not strong at this time. If you want to eat more acidic food, you can eat it after a few days.