Spicy cabbage? How to

Eating is very important for a person because it directly determines our health. If you are careful enough, you will find that there is always something wrong with people who eat out often. In order to avoid this from happening to you, try to eat at home. Of course, if you find it difficult to cook, why not follow me to learn how to make spicy cabbage? .

1. First, remove the two layers of old stems of the cabbage and wash it. Then cut off the old roots at the protruding part of the cabbage head. Use a knife to cut each cabbage into four pieces.

2. Use your hands to gently break apart each piece of cabbage, sprinkle with salt and rub evenly with your hands.

3. Put the cabbage sprinkled with salt into a large basin. Use a porcelain basin, porcelain jar or stainless steel basin. Do not use easily corroded aluminum basin or copper basin. Place the cabbage neatly, press heavy objects on top and marinate for 2-3 days, until the cabbage is pickled until the seedlings collapse and water comes out. Turn the cabbage over twice during the marinating process. The time is shorter in summer and longer in winter.

4. Pour the chili powder into a basin and blanch it with appropriate amount of boiling water, about 100 grams of boiling water for 100 grams of chili powder. After mixing well, the chili powder will absorb and expand and become drier.

5. Sprinkle MSG, a little salt and sugar into the blanched chili powder while it is still hot and mix well.

6. After the chili powder has cooled, pour in the rice vinegar and fish sauce, mix well and set aside.

7. Roast the dried fish in a pot over low heat until cooked, then let it cool slightly. Put it into a food processor and blend it into powder. Pour it into the chili paste and mix well.

8. Mash the garlic into paste and add it into the chili paste and mix well.

9. Chop the fresh ginger, onion, apple and pear separately, blend them into puree, pour into the chili paste and mix well.

10. Finally, wash the leeks, drain the water, cut into sections, and add into the chili paste and mix well.

11. Now the sauce for pickled spicy cabbage is ready.

12. Squeeze dry the water from the cabbage pickled with salt with your hands.

13. Then rinse with clean water and squeeze out the moisture again.

14. Use your hands to spread the sauce made from chili paste on the cabbage layer by layer, making sure to apply it on every piece of cabbage.

15. Then put the cabbage coated with sauce neatly into a special fresh-keeping box.

16.Finally, cover the lid and seal it tightly.

17. If the container has a calendar knob on the fresh-keeping box, you can record the pickling date in advance. It is generally better to pickle kimchi for a longer time, and the shortest time is more than 20 days.

18. At this point the kimchi is ready. After pickling the kimchi for a week, it needs to be refrigerated. It can be stored for several months without spoiling. When eating, use special sterilized tongs or chopsticks to prevent contamination from uncleanness. The kimchi I pickled last year was eaten for eight months, and the taste got better as time went on, haha!

Now you can believe that the kitchen is not just a woman's world, men can also show their skills. Men, go to the kitchen and make some kimchi?