Korean girl’s authentic spicy cabbage recipe
1.Choose oval-shaped cabbage The leaves are more than half the length and are heavy to hold. This kind of cabbage has a plump heart and is not easily broken during handling. The pickled spicy cabbage not only looks good, but also tastes the best. Cut off the roots and remove the outer layer of old leaves.
2.Wash it and cut it from the root to about ten centimeters, grab both sides with your hands and gently break it in half.
3.Take a basin that can hold two and a half cabbages flatly, put in about 170-180 grams of salt, add about 1000 ml (about 5 cups) of water, and mix it with your hands. Stir until salt melts. Put the cabbage into a basin and soak it in salt water. If the cabbage you bought is too big to be soaked, you can add a little water.
4.Put a cabbage fromStand it up in salt water, grab a little coarse salt with your hands, sprinkle a little in the middle of each layer of vegetables, and do the same with the other layer.
5.Place the cabbage with the salted side up. Use the remaining salt on your hands to rub the cut surface to facilitate marinating the cabbage.
The reason for sprinkling salt separately is that the salt water of the same density will marinate the vegetable leaves first. Sprinkle salt on the cabbage separately so that the vegetable leaves are marinated to the same degree as the cabbage.
6.Press the cabbage with heavy objects.
7.If you have such dried kelp at home, you can use it with water to make the sauce. If not, please skip 7 and 8 and just use water.
8. Wipe off the white powder on the kelp with a wet cotton cloth, put it into a pot and boil it with 300 ml of water. Turn off the heat on low heat for ten minutes.
9.Drain the kelp slices into the soup and let it cool. Otherwise, it will be sticky and the taste will be a bit astringent.
10.Add a cup of glutinous rice flour and stir until there are no lumps.
11. Slowly simmer the glutinous rice water until it becomes mushy, stirring continuously, otherwise it will form lumps in the pan.
12. Marinate it at room temperature for eight hours, so that the cabbage stems can be pinched without breaking. Just a small piece of cabbage stalk, which is a little salty and a little sweet.
13.Rinse with water 4-5 times to wash off the salt water.
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< span class="index">14.Put the cabbage cut side down to control the water.
15. Prepare the boiled kelp water, batter, and cut the white radish into thick strips of about two millimeters.
16. Add half an onion and a large pear to each half of boiled kelp water and beat until pureed.
17. Minced garlic, onion juice, pear juice.
18. Prepare shrimp paste (available in Korean supermarkets and Taobao), chili noodles,Add a small teaspoon of fish sauce directly into the minced ginger, which not only saves you a bowl to clean but also removes the fishy smell. Ha ha.
19.Use the big basin where the cabbage was just pickled (I'm too lazy to clean it, feel free to do it), mix the seasonings except cabbage and radish with your hands.
Add white sugar. There are two reasons for adding white sugar at this time. One is that the color is brighter, and the other is that you can add it according to your taste while tasting. After all, some people like sweetness and some don't. I don’t like it too sweet myself, so I’m just giving it as a reference.
20. Add shredded white radish and mix well.
For those who like raw oysters, you can also add a little oyster meat at this time (catch it with salt in advance). It can add freshness to spicy cabbage, and at the same time, the fermented oysters have a special flavor. I didn’t add it if I didn’t want to eat it myself.
21. Lay the dried cabbage flat and put it directly into the pot. You can also use it on a chopping board, so as not to get on the balcony or clothes during operation. benchmark. Ha ha.
When you feel it, grab the cabbage leaves with one hand, and spread a layer of leaves from the outer layer with the other hand to apply a layer of sauce. You must apply it to every leaf until you can't be lazy. Please apply more on the stem.
22.Hey, my hand is sore from writing, it’s almost done.
After applying the ingredients, there is one more thing that cannot be omitted. Please pay attention to the fake. Click on the picture. The layers are interlaced and wrapped. Because the spicy cabbage will produce soup during the pickling and fermentation process, it will not be washed away when the spicy cabbage is eaten. , it is enjoyable to eat with a lot of ingredients.
23. Wrap it up, fold the bottom edge, and put it in the basin.
24. Seal it with plastic wrap and let it ferment at room temperature for about half a day in summer, or overnight in cool seasons.
25.Dang dang dang~ It’s fermented. Open the plastic wrap and the aroma will hit your face. You can smell it without getting close. Be careful of the chili pepper sticking to your nose.
Still at this angle. Put it in an airtight container and refrigerate it for a few days for better taste. It is recommended to use glassware, as plastic stains will not be washed away.- < img src="https://s1.cdn.jiaonizuocai.com/caipu/201805/0713/07130649257.jpg/MjUwX2MyOjEvM15yYjI6MS84XzE4MA"/>
26. After a few days, the secondary fermentation will be completed. You can eat it as you go. It is recommended to cut a small slit from the top and tear off the amount you want to eat. Move it to the plate, raise it a little higher with one hand, and cut it to the size you like with the other hand.
You don’t have to dirty the cutting board, and you don’t waste the soup. You get a lot with one stone, right? 
27.Wow, let’s eat~ So happy!