How to make Korean spicy cabbage

Korean beauties are pretty, Korean TV is good to watch, and Korean kimchi is also delicious. Now let’s learn how to make Korean kimchi.

How to make Korean spicy cabbage

2. How to make Korean spicy cabbage: 1) First remove the yellow and rotten leaves of the cabbage, then cut off the cabbage stems, tear it into slices, soak it in water and wash it clean, then take out the cabbage and let it dry for later use.

2) Place the drained cabbage leaves neatly into a box one by one, sprinkle some salt on the surface, put a layer of cabbage, and then a layer of salt to make it most even.

3) When the box is full, put the box in the refrigerator for one night. You can take out the box the next day, pour out the water, wash and soak the cabbage that has been pickled overnight in cold boiled water, then squeeze out the water and set aside.

4) Add 50g of glutinous rice flour and 500g of water (1:10) and mix well. Then put it into the pot and heat it. Stir while cooking. Do not let it become mushy. Turn off the heat until the cap is bubbling. After it cools down, add some red peppers into the glutinous rice paste, stir well, and then add the chili sauce and mix well again.

5) Mix these ingredients with the cabbage and put them in a box to marinate. Put it in the refrigerator for 5-7 days before eating. It tastes best if it can be kept for 20-40 days.