How to make homemade spicy cabbage

Remove the outermost, stale leaves of the cabbage. Break the bottom of the cabbage in the middle, then break the cabbage in half with your hands. Cut the roots of the two halves of the cabbage into two pieces, and then tear them apart by hand to divide them into four parts.

Use salt. Open the cabbage leaves one by one and spread salt evenly on them. Place the salted cabbage in a large bowl and marinate for 8-10 hours. The cabbage will gradually become soft and release water. Only when the water of the cabbage is fully exuded can the leaves be more fully integrated with the sauce in the next step of pickling. After washing, gently squeeze out the excess water and let it stand to drain.

Ingredients:

Peel the garlic and ginger, and grate them into minced garlic and ginger. ——Garlic and ginger are the main seasonings and are indispensable. If you like leeks and green onions, you can add some

Mix the ingredients with chili powder, sugar, 15g fish sauce and the remaining 20g salt.

Stir well and let it sit for about a quarter of an hour. ——Pears and apples will release some water to blend the ingredients together, so there is no need to add additional water

Spread the drained Chinese cabbage flat on a cutting board and use paper towels to absorb any remaining moisture on the leaves. Place the cabbage in a large container, scoop 1 spoon of the sauce on it, and spread it evenly on the leaves with your hands. ——You can wear disposable gloves to prevent pepper from irritating your skin

Sauce:

Apply the sauce to the leaves layer by layer. The root of the cabbage has a thicker texture, so you can apply more sauce. The perfect spicy cabbage has a complete appearance, so we should be gentle with our movements.

.After each leaf is evenly coated with the sauce, roll the cabbage inwards from the root to the end.

Prepare a clean, oil-free, sealable storage container. Put the rolled cabbage into the fresh-keeping box

Pour any remaining sauce from the large bowl and pan into the crisper container over the cabbage. Cover the lid and leave it at room temperature for one day to ferment naturally, then put it in the refrigerator and it will be ready to eat in about 2-3 days.