Homemade Spicy Cabbage
Overview
Today I bring you a little pickle that everyone loves, and teach you how to quickly pickle spicy cabbage. No fermentation is required, just pickle it and eat it.
Tags
Ingredients
Steps
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Break 2 cabbage hearts into pieces and soak them in light salt water for about 10 minutes. Wash them repeatedly to control the moisture.
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Cut it into 1.5~2cm wide sections. The length is up to personal preference. You can also cut it into smaller pieces when you want to eat it. Because it is cabbage heart, I cut it larger. Take a large basin, put in the sliced cabbage, add an appropriate amount of salt to suit your personal taste, not too salty, and marinate for about 24 hours.
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Prepare all seasonings, peel and wash garlic. If you don't have lemon, you can use white vinegar or apple cider vinegar instead.
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Peel and wash all the fruits, cut into small pieces, peel and remove the seeds from the lemons.
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Put all the fruits into a food processor and make jam.
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It’s best to mash garlic and ginger. If I’m in a hurry, I crush it with garlic tongs. The ginger slices are pickled sweet and sour ginger slices. They are not cut. It’s sour and sweet to eat and it’s good to put them in directly for seasoning.
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Put the squeezed jam into a large bowl, add sugar, minced garlic, ginger slices, fish sauce, and chili powder and mix well. Taste it for yourself. Don't make it too sweet. Mix well.
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The seasoning is mixed like this.
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Some water will come out of the cabbage marinated for 24 hours. You can remove the salt water. If you use a lot of dry seasoning powder, you can also remove less salt water. Because the seasoning also needs some water, I removed it. The water in the fruit is relatively large. It depends on the situation. Finally, add the seasoning and mix well.
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Use chopsticks to mix gently and it is ready to eat. It will be better to marinate for another day. Seal it in a sterilized glass container or jar and store it in the refrigerator.
