Learning to make spicy cabbage~

Name: Learning to make spicy cabbage~
Cook time: 1440 min
Total time: 1440 min
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: 1 piece Spicy Cabbage; 2 tbsp glutinous rice flour; 1 small piece Ginger; 6-7 cloves minced garlic; 2 tbsp Sugar; optional (already used when pickling the cabbage) Salt

An overnight salt cure and a very thorough morning rinse are the hard-earned lessons behind this first attempt at homemade kimchi.

24 hrNewEasy Pickled & Preserved Pickle Mild Spicy

Instructions

1
Wash the Chinese cabbage and cut it in half.
2
Rub the napa cabbage evenly from the outside to the inside with pickling salt and press it down with a stone (or a heavy object). I started doing it at 9:30 PM and continued until 5 AM the next day. It is said that it should not be pickled for more than ten hours.
3
In the morning, wash the pickled cabbage thoroughly with clean water. Be sure to wash it completely (I was too obedient and didn't wash it thoroughly, so it ended up very salty, haha) and then squeeze it dry.
4
Peel the ginger and chop it finely, mince the garlic, and add chili powder and sugar.
5
Mix the glutinous rice flour with water until well combined, bring water to a boil in a pot and pour in the glutinous rice flour mixture, stir evenly, and it starts bubbling.
6
Turn off the heat and pour into the prepared seasoning, then mix well.
7
While the material is hot, put on gloves and apply it evenly layer by layer from the outside to the inside.
8
It's spread, put it in the fridge (I put it in the room)
9
Came home from work in the evening, and the spicy cabbage has taken shape! (It's just a bit salty, I wasn't so obedient at the time, and it turns out that you can't follow a recipe blindly for everything, you also need to think it through yourself.) I'll eat it as a pickled vegetable! Hehehe