How to make Korean spicy cabbage

I get excited just thinking about the holidays. During the holidays, the most comfortable thing is to get together with a few friends and eat delicious meals. It would be even better if the party could be held at home. Now let me introduce to you the method of making Korean spicy cabbage.

1. Wash the Chinese cabbage and cut it into 4 halves vertically from the root. Spread salt evenly on the cabbage and marinate overnight. Rinse the cabbage with cold boiled water to remove excess salt, then squeeze out the water and set aside. (After rinsing, taste the food to see how salty it is. If it is too salty, soak it in clean water for a while to remove the saltiness.)

2.1 Chop apples and pears into small pieces; chop garlic and ginger; put all ingredients into a blender and blend into a paste; wash and cut leeks into sections.

3.2 Prepare the ingredients.

4.1 Add fruit puree, cooled glutinous rice paste, fish sauce, shrimp paste, sugar and salt to the chili powder and mix well. Finally, pour the leek segments into the chili powder and mix well.

5.2 Mix 50g glutinous rice flour with 450g water and cook over low heat until it becomes a paste.

6. Put on disposable gloves and spread chili sauce evenly on the cabbage. (Focus on the roots and just pass over the cabbage leaves. Finally, place in a clean container.)

7. After fermenting at room temperature for one day, put it in the refrigerator for fermentation for 5-7 days before eating.

Maybe someone in your family knows how to make kimchi, so now you can prove to your family that you can actually cook and take care of yourself and your loved ones.