How to pickle spicy cabbage

Do you always eat instant noodles whenever you are alone at home? Don’t you feel like you’re mistreating yourself with this kind of food? Life is short, so make sure you treat yourself well every day. So, now please learn how to make your own pickled spicy cabbage with me.

1. Cut the Chinese cabbage into four pieces vertically, apply salt evenly on each layer of leaves, and leave it overnight to let the cabbage release water. At this time, the cabbage is only half the size before pickling. Wash off the salt on the cabbage with water and taste it. If it is too salty, soak it in water for a while, then squeeze out the water from the cabbage with your hands and set aside.

2. Chop the ginger, peel the apples and pears, and grate them into a paste with a grater or blend them in a blender. Peel the white radish and grate it into thin strips. Squeeze out the water with your hands and set aside

3. Mix 1 tablespoon of glutinous rice flour with 6 tablespoons of cold water, heat over low heat until it becomes a paste, add chili powder while it is still hot and mix well to make a sauce, wait for the chili sauce to cool to room temperature, mix with apple and pear puree, minced ginger, shredded radish, and sugar

4. Spread the mixture on the processed cabbage, applying it to each piece. Place the cabbage in a sealed box, compact it, and ferment it at room temperature for two or three days before eating. It will be more flavorful if it is fermented for more than a week.

Many housewives worry about what to eat today, but you don’t have to worry today. Look at the editor’s introduction today, and quickly serve this newly learned homemade pickled spicy cabbage on the table!