Made by my Korean aunt — Spicy Cabbage
A Korean family recipe where quartered napa cabbage, salted overnight, gets coated in a rice-water seasoned paste and matures in the fridge for five days before serving.
Instructions
- 1
Prepare all the ingredients.
- 2
Wash the cabbage thoroughly and cut it into four equal parts. Evenly apply salt to each leaf and let it marinate overnight.
- 3
Arrange the ingredients as shown in the picture, soak all the ingredients in rice soup overnight, and set aside.
- 4
Evenly spread the soaked seasoning on each cabbage leaf, place them in a storage box, and store them in the refrigerator's fresh-keeping layer. The flavor is best after 5 days~~~
- 5
Hehe, I even made a Korean meal just for kimchi (hehe, shy laugh). Grilled pork belly, grilled chicken wings, gimbap, kimchi, spicy radish, stone pot bibimbap. It’s extremely delicious, so what are you waiting for? Let's get started and share the delicious food ba.......
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Ingredients
Main Ingredients
- Cabbage and Chinese cabbage1 piece
- Apple pear1 piece
- white radish1/2 piece
- Onion1/2 piece
- shrimp skin1 handful
- Carrot1 stick
- chives1 small handful
- Apple1 piece
- rice soup1 large bowl
- fish sauce1 bowl
Auxiliary Ingredients
- Ginger1 piece
- Garlic1 head
- Chili flakesto taste
Seasonings
- Saltto taste
- Chili powderto taste