How to make homemade spicy cabbage

With the continuous improvement of life, our requirements for food are getting higher and higher. We not only want to eat nutritiously, but also want to eat safely and securely. My cooking is the safest and most reliable. I will introduce to you a method of making homemade spicy cabbage. Come and learn it now!

1.1 As shown in the picture above, break the bottom of the cabbage in the middle, and then break the cabbage into two halves with your hands. ——The reason why we break them apart by hand instead of cutting them with a knife is to make the finished leaves look more stretched and natural.

2.2 Remove the outermost, stale leaves of the Chinese cabbage. Rinse the whole cabbage under running water and drain any excess water. ——Thank you Mr. Yang for being my hand model and taking photos with me

3.12 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.

4.21 Use salt. Open the cabbage leaves one by one and spread salt evenly on them. This time I pickled a whole head of cabbage and used about 80g of salt. I saved the remaining salt and will use it later. - Fresh leaves are very brittle and break easily, so be gentle

5. Place the cabbage coated with salt 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 blend more fully with the sauce during the next pickling process.

6. After completing step 5, pour out the water that seeps out of the cabbage. Next, rinse the cabbage under running water. After washing, gently squeeze out excess water and let it sit to drain. - Rinse as many times as possible, three or four times is enough to wash away the excess salt attached to the leaves, so that the vegetables will not be so salty that the salt seller will be killed

7.12 While draining the cabbage, let’s prepare the ingredients

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

9. Mix the ingredients in step 7 and step 8 with chili powder, sugar, 15g fish sauce, and the remaining 20g salt.

10. Stir well and let it stand 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

11. Spread the drained cabbage flat on the chopping board and use a paper towel to absorb the remaining moisture on the leaves. ——This is also done to allow the sauce to fully penetrate into the cabbage. If it's troublesome, forget it.

12. Place the cabbage in a large container - I use a stir-fry pan. The pot must be washed very clean. Just like making kimchi, there must be no oil throughout the entire process of pickling. Lay the leaves flat

13. Scoop 1 spoonful of sauce and spread it evenly on the leaves with your hands. ——You can wear disposable gloves to prevent pepper from irritating your skin

14. Apply the sauce on 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.

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

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

17. Pour any remaining sauce from the large bowl and pan into a food container and cover 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.

That’s all for today’s introduction to homemade kimchi. I wonder if you have learned how to make it? If you are a housewife and like to cook, don't miss this opportunity and try it now.