How to make delicious 'spicy cabbage'?

First, peel off the two outer layers of the Chinese cabbage and wash them clean, then cut off the old roots protruding from the cabbage head, and then cut each cabbage into four quarters with a knife.

Use your hands to gently pull apart each piece of cabbage, sprinkle in salt, and at the same time rub it evenly with your hands.

Place the salted cabbage into a large bowl, using a ceramic bowl, ceramic jar, or stainless steel bowl; do not use easily corroded aluminum or copper bowls. After arranging the cabbage neatly, press a heavy object on top and let it ferment for 2-3 days until the cabbage collapses and releases water. During this period, turn it over twice. The process is shorter in summer and longer in winter.

Pour the chili powder into a bowl and scald it with an appropriate amount of boiling water. About 100 grams of chili powder can be scalded with 100 grams of boiling water. After mixing, the chili powder will still absorb the water and swell, becoming relatively dry.

Sprinkle the hot chili powder with MSG, a little salt, and sugar while it's still hot, and mix well.

After the chili powder has cooled, pour in the white rice vinegar and fish sauce, and mix evenly to set aside.

Dry the fish in a pan over low heat until thoroughly dried and cooked, let it cool slightly, then put it in a blender and grind it into powder. Pour it into the chili paste and mix evenly.

Mash the garlic into a paste and pour it into the chili paste, then mix well.

Chop fresh ginger, onion, apple, and fragrant pear separately, then blend into a puree and mix it into the chili paste.

Finally, wash the chives, drain the water, cut them into sections, and mix them evenly into the chili paste.

At this time, the sauce for pickling spicy cabbage is finished.

Squeeze the salted napa cabbage by hand to remove the water.

Then rinse once with clean water and wring out the water again.

Use your hands to spread the sauce made from chili paste layer by layer on the cabbage, making sure each piece of cabbage is properly coated.

Then neatly place the napa cabbage, coated with sauce, into a dedicated storage container.

Finally, cover it and seal it tightly.

For containers with a calendar knob on the food storage box, the pickling date can be recorded in advance. Kimchi generally tastes better if pickled for a longer time, and it is best to pickle it for at least more than 20 days.

At this point, the spicy cabbage is completely made. After being pickled for a week, the spicy cabbage needs to be placed in the refrigerator for cold storage, where it can be kept for several months without easily spoiling. When taking it, you should use special disinfected tongs or chopsticks to prevent contamination from unclean utensils. The spicy cabbage I pickled last year lasted me for eight months, and the longer it lasted, the better the taste became, haha!