Korean-style spicy cabbage

Cut the Chinese cabbage in half, rinse thoroughly with clean water and drain, and sprinkle coarse salt on each leaf.

Sprinkle a thin layer of salt on the surface as well.

Place it in a sealed container to marinate overnight. The next day, when you take it out, a box that was full has reduced to only one-third of its original height. Rinse off the salt with running water and drain the moisture.

Cut the apple into small pieces and put them in the blender.

Then separately put the onion, ginger, and garlic into the food processor.

Pound into a paste.

Mix the prepared paste with Korean chili sauce.

Mix well and turn it into chili sauce.

Then evenly spread the chili over the cabbage, making sure each piece is covered.

Then cover it with a lid and wait for about ten days until it ferments, and it will be ready.

The pickled cabbage can be stir-fried with rice cakes, used in sukiyaki, or eaten directly as an appetizer.