Korean hot cabbage

Korean hot cabbage

Introduction:

"Kimchi, radish, hot cabbage"

Production steps:

Step 1: cut the cabbage in four and half, apply salt to each cabbage leaf, and press it with a heavy object for 5 hours < br > prepare ginger, garlic, leek, radish, radish, and marinate it with salt for 4 hours < br > after the radish and cabbage are marinated, wash them with clean water and control the water.

Step 2: make chili sauce: < br > pour boiling water into the prepared chili noodle, blanch it, add salt, chicken essence, sugar and sprite to taste it < br > when it's cool, add radish strips, leek section, ginger and garlic, mix well < br > spread the sauce on the cabbage, slice by slice, then roll it up and put it in the container < br > after mixing the radish pieces with sauce, put them in the container together < br > place at room temperature for one day and one night, If you put it in the refrigerator, you can eat the radish first, and the spicy cabbage should be kept for a few more days.

Materials required:

Cabbage: moderate

Radish: right amount

Leeks: moderate

Salt: right amount

Sugar: right amount

Chicken essence: appropriate amount

Sprite: right amount

Note: don't make chili sauce too salty

Production difficulty: simple

Process: salting

Production time: 10 minutes

Taste: Original