How to pickle spicy cabbage

It's winter again, and it's the ideal season for pickling kimchi. Friends who like to eat kimchi should take action quickly. If you don't know how to pickle kimchi, you can learn from me. My own method of pickling kimchi is very simple, and my friends around me say that the pickled kimchi is delicious. If you don't believe it, try it at home.

How to pickle spicy cabbage

Ingredients for pickled spicy cabbage

When pickling spicy cabbage, you can prepare a large cabbage, half a pear and half an apple, a piece of ginger, 20 grams of sugar, 40 grams of chili powder, 20 grams of glutinous rice flour, half a white radish, some water, and some salt.

How to make pickled spicy cabbage

1. Cut the prepared Chinese cabbage into four pieces, apply salt on each leaf, and then marinate it overnight. Drain the cabbage and it will become soft. Then take it out and wash off the salt with clean water. Then squeeze the water out of the cabbage by hand and set aside.

2. Cut the ginger into thin strips, wash the apples and pears, and blend them in a food processor until they become puree. Cut the white radish into thin strips and squeeze out the water by hand. Set aside.

3. Put glutinous rice flour in a bowl, add water and mix well. Then put it into a pot and heat it over low heat until it becomes a paste. After it is done, add chili powder directly to make chili sauce. After the chili sauce cools down, add pears and apples, shredded white radish and shredded ginger and mix well.

4. Apply the prepared seasoning evenly on the pickled cabbage, making sure to apply it on every cabbage leaf. After applying, place the cabbage in a sealed container, press it, and pickle it. Place it in a room temperature environment. After about a week, the homemade spicy cabbage will be ready and can be taken out and eaten.