How to make Korean spicy cabbage?

Spicy cabbage is a traditional delicacy of the Korean people. It is similar to our kimchi, but its nutritional value is richer than kimchi. Spicy cabbage is rich in vitamins, as well as inorganic substances such as calcium, phosphorus, and iron. Eating spicy cabbage regularly can supplement vitamins and trace elements. Moreover, fermented kimchi contains lactic acid bacteria, which is also effective for gastrointestinal digestion and absorption. So, what does it do?

Method 1

Pickle Ingredients:

Two cabbages, peppers, carrots, leeks, ginger, onions, garlic, apples, pears, salt,

Preparation method:

Spicy Cabbage

1. Wash the cabbage, cut a knife from the bottom, and then break it apart to make two cabbages into four pieces;

2. Rub salt on each cabbage leaf and marinate for more than two hours;

3. Roast the chili peppers over low heat, then grind them into fine powder using a food processor;

4. Cut carrots into shreds, mince ginger, onions, and garlic, dice apples and pears, and cut leeks into sections;

5. Add chili powder, salt, fish sauce and a little sugar to the marinade and mix well and marinate for a while (after the marinade is done, the flavors will penetrate each other and some soup will come out);

6. The blanched cabbage has shrunk a lot, so wash it and drain the water;

7. Then spread the marinade on each cabbage leaf, try to spread it all over;

8. Put it into a container, add the remaining marinade, cover it, wrap it with plastic wrap, and refrigerate for a week. The kimchi is ready.

Method 2

Pickle Ingredients:

Appropriate amounts of cabbage, chopped red dried chili, garlic, fresh ginger, refined salt, apples, white pears, fresh fish, and beef broth.

Preparation method:

1. Remove the old stems and yellow leaves of the cabbage, rinse it, cut it in two, soak it in appropriate amount of salt water for 2 days, remove it and drain the water;

2. Peel and remove the garlic stems, wash and mince the garlic, wash and mince the apples and white pears, wash and mince the fresh fish, add dried chili powder, and use beef broth to make a paste for later use;

3. Spread the prepared seasoning evenly on the cabbage, and then place it in a clean jar. Bury the jar in the ground, cover it with grass, leave 20% above the ground, then seal it, cover it tightly with grass, keep the temperature at around 4 degrees, and wait for 15-20 days, and the kimchi will be ready.

Method 3

Pickle Ingredients:

Cabbage, kelp, pepper, and salt.

Preparation method:

1. Select fresh and tender solid cabbage, wash it with water, drain the water (preferably dry it for 1 day), soak small cabbages as a whole, and cut large cabbages into pieces so that the brine can fully pickle. Wash the kelp to remove dirt, drain and cut into pieces for later use;

2. Put the cabbage into a clean basin, sprinkle 100 grams of salt evenly, squeeze and knead the cabbage with your hands, press the cabbage with a clean heavy object, add 250 grams of cold boiled water, and leave it for half a day after the water rises;

3. Then move the cabbage into the wooden barrel, evenly put the kelp and pepper in, then add 50 grams of salt to the brine in the basin, stir evenly, pour into the wooden barrel, then fix the lid and seal it. After 10 days, open the lid and the spicy cabbage is ready.