Recipe for making authentic Northeastern pickles and spicy cabbage

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  1.*Taboo Note: Tools used to make and hold ingredients must be oil-free

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  2. First cut the cabbage you bought in half without washing it and set aside

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  3. Evenly apply a layer of fine salt on each vegetable leaf

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  4.After applying, marinate in a cool place for 3 hours

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  5.In the next time, wash the peppers, ginger and garlic

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  6.Cut the ginger into small pieces, peel the garlic, remove the heads of the peppers and cut them into sections, put them into a blender and mince them (if you don’t have a machine, you can chop them with a knife)

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  7.Crush everything (chop) and put it on a plate.Add fine salt (40 grams), MSG and sugar., stir evenly

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  8.The chili sauce is complete, put it aside for later use

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  9.After three hours of marinating, the salt has fully absorbed the water When the cabbage is forced out, it becomes soft and collapsed (this state proves that it has been pickled).At this time, you need to add water to the basin and rinse it three or four times to wash away the dirt and salt in the cabbage (because it has been pickled) Cabbage will be very salty, so you need to rinse it several times so that the final product will not be too salty and the taste will be just right.) Remember to squeeze out the water after washing!

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  10.Now start to spread the chili sauce evenly on each vegetable leaf

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  11.The picture is half of the cooked cabbage, continue to put the other half in the same way Apply in a good way

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  12.After both are applied, put them into a fresh-keeping bag (It can also be packed in a glass preservation box.After packaging, wrap the outside of the box with plastic wrap or seal it in a plastic bag)

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  13.Tie the seal with a tight knot to prevent contact with air, put it in the refrigerator, and eat it after 7 days (=^▽^=In the end, most of the chili sauce is left, which can be used for daily use You can also make another kimchi after eating)