My favorite spicy cabbage from my hometown
Overview
Although my family is Han in the Northeast, there are many Koreans living around me, and their diets are assimilated to each other. Although spicy cabbage is an indispensable table delicacy for Koreans, many of us Hans are also fond of it. Since I left my hometown, it has been difficult to eat authentic spicy cabbage, and even harder to find. Every time I bring it home, it becomes sour within a few days and cannot be stored for too long. Now that I have a family, I want to learn how to make spicy cabbage to satisfy my cravings and relive my hometown. . .
Tags
Ingredients
Steps
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Choose tightly packed Chinese cabbage, preferably autumn, wash and dry, and cut into 2 to 4 halves
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Peel off the leaves and sprinkle salt evenly inside and out
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Marinate for 1-2 days, remove excess water and drain
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Prepare apples, pears, garlic, chili powder, sugar, and leeks
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Boil the water and let it cool. Add the chili noodles into the water and stir to boil
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Then mince the apples, mince the pears, mince the garlic, cut the leeks into sections, add the sugar and mix them into the chili from the previous step, mix well and set aside
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Since salt is used for pickling cabbage, there is no need to add more salt. Wear disposable gloves and directly apply the seasoning mixed in the previous step evenly on the inside and outside of the cabbage
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Find a container, wash and dry it, and there should be no oil. Put the cabbage processed in the previous step, cover it with plastic wrap, seal it, and put it in a cool place for more than 7 days to ferment
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The short fermentation time means that spicy cabbage doesn’t have the unique flavor, it’s just mixed cabbage at best, so I fermented it for 14 days so that the spicy cabbage has that sour, sweet, sour, and crunchy flavor, which is my favorite taste. It’s best to put the cooked spicy cabbage in the refrigerator and eat it within 7 days
