How to make Korean spicy cabbage

Korean kimchi is a healthy dish that is rich in nutrition and good for digestion, but it is rarely seen in the Chinese market. Most people know this dish from some Korean dramas. I would like to tell you that you can make Korean kimchi at home. If you are interested, you can learn how to make Korean kimchi from me and try to make it at home.

How to make Korean spicy cabbage

1. To make Korean kimchi, you need to prepare main ingredients such as cabbage, onion, ginger and garlic, and then prepare seasonings such as sugar, MSG, salt and cooking wine.

2. Remove the old leaves from the prepared Chinese cabbage, and then cut it into four halves with a knife. Then take 200 grams of edible salt and sprinkle it evenly on the cabbage, preferably between the leaves. Leave the cabbage sprinkled with salt for ten hours.

3. Prepare some chili powder, the amount can be determined according to your taste, then add the chili powder to a little Jiangliao noodles, then mix it with water, then put it into the pot and cook it. Turn off the heat when it becomes porridge-like.

4. Chop all the ingredients such as onion, garlic, ginger, etc., add them to the cooked chili paste, and stir evenly with chopsticks.

5. Spread the prepared chili paste evenly on the cabbage leaves and store them in a dry container. If there is any chili paste left at the end, pour it all on the cabbage. It is best if the cabbage can be completely covered with chili paste.

6. After processing the cabbage and chili paste, seal the container with a plastic wrap and store it in a cool place. It can be taken out and eaten after about seven days. When pickling Korean kimchi, it is best to choose a clay container, which makes the kimchi taste more tempting.