Recipe for Korean spicy cabbage

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  1. Cut the Chinese cabbage into quarters and wash them.Mix a bag of salt evenly one by one, then add half of the water to cover the cabbage and cook it overnight

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  2.Wash leeks, white radish, pears, onions and apples and control the moisture

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  3.Peel the ginger and peel the garlic

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  4. Chop ginger, apples, pears, garlic and onions.Block

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  5.Put all into the wall breaker to crush and set aside

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  6.Shred the radish and cut the leek into sections

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  7. Bring water to a boil

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  8.Add glutinous rice flour and water into a small bowl and mix thoroughly

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  9. Add water to boil Glutinous rice flour, boil over low heat to make rice paste

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  10. Strain the rice paste through a sieve and pour in the fruits and vegetables In the juice

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  11.Add sugar, salt, fish sauce, chili powder, and white radish shreds , leeks and mix well.(The chili noodles can be scalded in half with boiling water in advance and then mixed in for a better color and taste)

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  12. Marinate the mixed spicy cabbage sauce overnight

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  13. The pickled cabbage has been cooked for three times Wash off excess salt with cold water and control dryness

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  14.Take a large basin with a layer of sauce Apply the leaves evenly and so on

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  15. Put the mixed spicy cabbage into a box and seal it.Put it in the refrigerator for 3-5 days to get the flavor (if the temperature is low in winter, you can leave it at room temperature for half a day to ferment, which will take faster time)