Homemade spicy cabbage, simple and easy to store, have you tried this way of eating? Large bowls of rice are not enough to eat

It's the season of harvest of cabbage again, every household has changed the law of storage points of cabbage to keep for the winter, many friends asked me how to make spicy cabbage, today I will share the method of spicy cabbage with you.

This spicy cabbage is attractive in color, sweet and sour, and crisp, making it the best choice for the next meal, and it is easy to make and easy to store. I'm going to teach you how to do it.

1. We first prepare 3 grams of cabbage, remove the skin of the old gang, each cabbage cut into 4 halves, when cutting it is best to cut a knife on the root, and then break open, so that each piece of cabbage is loose between each piece, convenient for sprinkling salt.

2. After cutting the cabbage, sprinkle the large grains of salt evenly according to the ratio of 4 handfuls of salt to a cabbage. Then place it in a large basin and press it with a heavy object.

3. After marinating for 3 hours, we will rinse the cabbage with water several times, wash off the salty taste of the cabbage, if it is still salty, use water to soak for more than half an hour, and finally dry the water of the cabbage for backup.

4. Let's now mix the marinade for marinating cabbage, put 100 grams of coarse paprika and 100 grams of fine chili powder into the basin, pour in the appropriate amount of boiling water, stir while pouring, stir into a sticky paste.

5. Add 200 grams of salt, mix evenly and let cool for later.

6. Next we prepare one apple and one onion, 200 grams of peeled garlic cloves and 150 grams of ginger.

7. Cut the apples, onions, garlic cloves and ginger into pieces and grind them in a meat grinder and mix them together in the chili powder paste prepared first.

8. Add 100 grams of sugar, an appropriate amount of MONOS glutamate and a handful of leek segments, grasp and mix evenly, and the marinade will be ready.

9. Finally, we spread the marinade evenly on the pickled cabbage, and each piece of cabbage should be smeared, and the root of the cabbage should be coated more, so that it is easier to taste. Then refrigerate for 12 hours and you can eat.

The characteristic of this spicy cabbage is that it is sour, spicy and crisp, and it is especially delicious to eat, friends, do you like this next meal? Like it, like it and collect it. Your encouragement is my greatest motivation to update my work.