If you can master an all-purpose kimchi recipe, you can easily make several super delicious kimchi, such as spicy cabbage, spicy radish, spicy cucumber, etc... The main thing is that there are more additives bought outside, so it's healthy to do it yourself!
What I will share with you today is the spicy cabbage that my mother has made for decades with precise proportions, which is sour and spicy, appetizing and greasy!
If you have endless Chinese cabbage and baby cabbage at home, you must try this method, and now every time you go home, you will think about this bite, and you will give a thumbs up if you have eaten!
✅ Ingredient Preparation:
Chinese cabbage, 100g coarse chili noodles, 100g fine chili noodles, 50g ginger, 200g garlic, 100g onion, half a radish, 100g edible salt;
✅ Steps:
1️⃣: First put all the Chinese cabbage in half, add edible salt to the large pot and stir evenly, the saltiness of the salt is a little saltier than the usual stir-frying, put the cut Chinese cabbage into the salt water, find a heavy object to press, ensure that the salt water can submerge the cabbage, soak for 24 hours;
2️⃣: After soaking, take it out and wash it with water, and then control the moisture;
3️⃣: Prepare the marinade: add 100g of coarse chili noodles ➕ to a large bowl, blanch it with boiling water and set aside, 200g of garlic ➕, 50g of peeled ginger in a ➕blender ➕, 100g of diced onion, half a radish (chopped), 100g of ➕ edible salt, ➕and puree;
4️⃣: Blanched coarse chili noodles with 100g of fine chili noodles ➕➕ beaten garlic, then rub some shredded radish and add it, add 100g of edible salt and stir well;
5️⃣: Finally, each slice of Chinese cabbage is smeared with sauce, put it into a container, and observe the soup pickled the next day without cabbage, and you can eat it in three days!
I am a food lover, sharing is my happiness, welcome everyone to exchange and learn together!