Kimchi is the most famous dish in Korean cuisine, and spicy cabbage is the most representative of Korean kimchi. In Korea, no matter whether it's a light meal or a fine meal, you can't do without spicy cabbage, and how to make Korean spicy cabbage is not a simple thing, it requires a patient waiting process so that you can get delicious Korean kimchi.

How to pick cabbage

The first thing you need to do is to pick a good quality fresh cabbage. 1.The cabbage that is balled up is usually white, because white cabbage is sweeter and tastes great.
If you don't buy in limited portions, try to pick a large cabbage, because then there are more edible leaves and stems inside.
3. Generally, you should pick cabbages that are densely rolled, and look at the roots, which should be smaller, because the roots of cabbages are not edible.Another important point is to see if it is rotten, if it is rotten, choose carefully.
4. good cabbage, very sturdy, will be relatively heavy.
5. The leaf stems are fresher when they have more moisture.

How to make fruit Korean spicy cabbage

Ingredients needed cabbage a, chili noodles, carrots, apples, pears, salt, chives, ginger, onions, garlic appropriate amount.
Steps 1. Wash the cabbage, make a cut from the bottom, then break and salt each cabbage leaf and marinate for two hours.
2. Shred the carrots, ginger.Onion.Finely chop the garlic, dice the apple and pear, and cut the leek into sections.
3. Combine the above ingredients with the chili powder.Salt.Fish sauce and a little sugar mix well and marinate for half an hour.
4. Wash the cabbage with salt and drain, then rub each cabbage leaf with the marinade, which needs to be well coated.
5. Put into a container, pour in the remaining marinade, then cover, wrap in cling film and chill in the fridge for a week before serving.
Tip Fruit flavored Korean spicy cabbage has a unique flavor, and the fruit can be replaced with more personal preference.

How to Make Simple Korean Spicy Cabbage

Ingredients needed One cabbage, chives.Glutinous rice flour.Chili noodles.A small amount of fish sauce, garlic.Ginger .Salt in the right amount.
Steps 1. Wash and break cabbage into small pieces and salt to marinate for about 12 hours.
2. rinse the salt on the cabbage, drain.
3. mix glutinous rice flour with water and boil, let cool and set aside.
4. Soak chili noodles in boiling water and let cool, chop ginger and garlic and stir.
5. Add the chilli noodles and ginger and garlic, as well as salt and fish sauce to the river rice paste and mix well.
6. Put the cabbage into it, stir well and ferment for about 3 days.
Tip Glutinous rice flour allows the marinade seasoning to adhere better to the cabbage, making it more flavorful.

How to Make Authentic Korean Spicy Cabbage Introduction

Ingredients needed 1500g cabbage, 200g carrot, 3 tbsp minced garlic, 500g white radish, 1 tbsp minced ginger, 500g chili paste, 2 tbsp fish sauce, 1 tbsp sugar, ¼ cup chili powder, ½ cup pear juice, ½ cup sea salt.
Steps 1. Wash the cabbage, tear into pieces and marinate in sea salt for 6 hours.
2. cabbage fall .Shred carrots and marinate in sea salt for 2 hours.
3. Cut the cabbage into 2cm pieces, then add all the ingredients and mix well.
4. Put the mixed pickles in a clean sealable box, put it in a cool place, and you can eat it after 2 days.
Tips 1. Because the kimchi should be fermented, remove the lid of the sealed box in a day or two and re-cover it, otherwise the lid will be bulging.
2. Spicy cabbage can also be made into spicy cabbage fried rice and spicy cabbage soup pot, and spicy cabbage fried pork, the taste is just very good.

How to make Korean spicy cabbage

Ingredients needed 2 cabbages, 1 carrot, 140g apple, 140g pear, 15g garlic, 55g leek, 8g ginger, 10g white onion, 50g glutinous rice flour, 100g salt, 140g chili powder, 15g shrimp paste, 20g fish sauce, 1 tbsp Korean chili sauce, 60g sugar, 500g water.
Steps 1. Break off the cabbage piece by piece, wash and drain.
2. Prepare a clean basin, lay a layer of drained cabbage, sprinkle a layer of salt, all sprinkled and pickled overnight.
3. After the cabbage is pickled, rinse the cabbage with running water, rinse well, drain, and then squeeze the excess water from the cabbage, here be careful not to tear bad cabbage.
4. Add water to the glutinous rice flour and cook to a paste in a small saucepan over low heat, stirring constantly to prevent it from sticking to the pan.
5. Place the glutinous rice paste in a large bowl, peel and core the apples and pears, along with the carrots, and cut into small pieces.
6. Put the apples, pears, carrots, garlic, ginger and white onion together in a food processor and beat.
7. Once beaten, pour into a large bowl of glutinous rice paste, then pour in the sugar, chili powder, shrimp paste, fish sauce, and Korean chili sauce, and mix well.Add the chives and continue to mix well.
8. Prepare a clean airtight box, put on disposable gloves and place the cabbage in the bowl of ingredients, smearing it evenly every time. Place the smear in the prepared airtight box and leave it at room temperature overnight and put it in the refrigerator the next day, it will be ready to serve after a day, but will taste better after a week.
Tips 1. Apples, pears and chives are essential ingredients for fermentation.
The glutinous rice paste is to help the fermentation, and to allow the ingredients to attach better to the surface of the radish.
3. Fish sauce is best to buy Korean style.
4. Use a box or jar with a good seal.