Homemade Spicy Cabbage

Clean the Chinese cabbage thoroughly, rub salt on each leaf, add enough water to cover the leaves, place a heavy object on top—I used a bowl filled with water—and let it marinate for 4 hours.

Prepare half an apple and half a pear, put them in salt water to prevent oxidation, and get garlic and ginger slices ready for later use.

I directly used the pre-mixed red chili oil powder. If you don't have it, you can use half coarse chili powder and half fine chili powder, mixed evenly.

Pour boiling water into the chili powder, stir until it becomes a paste, and this will cook the chili powder.

Put 1 spoon of glutinous rice flour and 5 spoons of water into the pot, cook on low heat while stirring continuously, and let it turn into glutinous rice paste.

The cooked glutinous rice is in a mushy state.

Pour the glutinous rice paste into the chili powder and stir evenly.

Put the garlic, ginger slices, apple, and pear into a blender and grind them into a paste.

Put the prepared minced garlic into the chili sauce.

Add salt, sugar, and fish sauce, stir evenly, remember to taste the saltiness, and adjust according to personal preference.

The prepared spicy cabbage sauce can be used to pickle either cabbage or radish.

Spread the sauce evenly on each cabbage leaf, stacking them one by one. Half a large cabbage made 2 jars of kimchi.

Cover it with a lid and refrigerate to ferment for 4 to 5 days, then it’s ready to eat.