How to pickle Korean spicy cabbage

Korean kimchi is a famous local specialty. It tastes sour and spicy and has a long shelf life. It is a special dish that Korean people eat all year round. Many people like it very much after eating it and want to pickle it at home. So how should Korean kimchi be pickled? How can it be pickled to make it delicious? Let me talk about this issue for you.

How to pickle Korean spicy cabbage

1. Prepare materials

If you want to pickle Korean kimchi deliciously, it is very important to prepare the ingredients. You need to prepare a fresh cabbage, a carrot, a pear and an apple, a small handful of leeks, two heads of garlic, three scallions, a piece of old ginger, an appropriate amount of chili powder, and appropriate amounts of salt and sugar.

2. Make seasoning

Wash the prepared Chinese cabbage and remove the water, then take out the edible salt and evenly apply it on each leaf, then marinate for more than ten hours, remove the water after marinating, and then remove the salt on the leaves. Wash the leek and cut it into small pieces, cut the carrot into thin strips, cut the pear and apple into small wedges, chop the green onion, and make the ginger and garlic into a paste, then put them together and mix them well to make the seasoning.

3. Pickling of spicy cabbage

Take out the pickled cabbage, spread the prepared pickling ingredients evenly on each cabbage leaf, put them into a sealable fresh-keeping box for storage, and then put them into the refrigerator for fermentation. After about twenty days, the spicy cabbage will be fermented. You can take it out and eat it anytime you want. It tastes sour, spicy and refreshing, and it is especially delicious.