How to pickle Korean spicy cabbage

Cabbage is often eaten in our daily life, right? So how to make cabbage more delicious? Let's not talk about the way we often eat cabbage. Today, I will take you to North Korea to let you feel the taste of North Korea. Kimchi is a kind of kimchi that the Korean people like very much, and it is also an indispensable side dish on the table of ordinary people. Do you want to eat it just by looking at it? Don't worry, now I will introduce to you the pickling method of Korean kimchi. If you want to eat it, please read it carefully!

How to pickle Korean spicy cabbage

1. Tear off one or two layers of cabbage leaves, cut off the dirty outer layer of the root, and wash it clean;

2. Spread salt evenly on the inside and outside of the cabbage, marinate for half a day (depending on the amount of salt, if you put a lot of salt, two or three hours will be enough), squeeze out the water, if it is too salty, rinse it with water, and control it for more than ten minutes;

3. Chop ginger, garlic, apple and pear into fine pieces. Use half apple and half pear for one cabbage.

4. Mix the chili powder, salt, sugar, MSG and boiled water, add ginger, garlic, apple and pear paste and mix well;

5. Apply the prepared paste on the cabbage from the inner layer, inside and outside;

6. After the whole cabbage is spread, put it in a sealed container and leave it at room temperature for two or three days to ferment quickly, then put it in the refrigerator to refrigerate. The Korean spicy cabbage is ready.

Tips

1. When making the paste, you can taste the paste while making it and add or reduce the seasoning according to your taste.

2. If you have chili powder, scald it with an appropriate amount of boiling water, and it is best to scald the chili powder until there is no excess water. After the chili powder cools down, add garlic, minced ginger, sugar, and refined salt, and stir evenly. If there is green radish, cut it into strips or slices, and add it in, which is very good for improving the taste of Korean kimchi.