Korean kimchi spicy cabbage

Wash the Chinese cabbage thoroughly (keep the water, do not drain)

Cut the cabbage in half from the middle of the bottom

Cut half a cabbage from the bottom with one cut, but do not cut through.

Soak the Chinese cabbage in water to keep it moist (because only moist cabbage is conducive to dehydration after salting).

Rub salt on each leaf of the cabbage and marinate for 3-4 hours until the cabbage is fully dehydrated.

Cut the chives into sections, shred the carrots, and finely chop the apple, onion, garlic, and ginger (you can also use a food processor to grind them).

Add water to glutinous rice flour and bring to a boil, stirring constantly to prevent sticking to the bottom of the pot, until the glutinous rice flour mixture turns into a semi-transparent paste.

After the glutinous rice flour has cooled, add it to the mixed vegetables mentioned above and mix evenly.

Add an appropriate amount of Korean chili powder, dried shrimp, sugar, soy sauce, and fish sauce, and mix well.

Pour out the brine from the salted cabbage and do not keep it. Rinse the cabbage with clean water, then spread the above chili mixed vegetable paste over the cabbage.

Mix the cabbage well and store it in an airtight container. You can eat it immediately or let it sit for a few days; the taste is super great~ If you like a sweet and sour flavor, you can continue to add sugar and vinegar~