Quick-Pickled Spicy Cabbage First Release

1 head of Chinese cabbage, separate the Chinese cabbage leaf by leaf, wash, and drain the water.

Cut into sections 1.5 to 2 centimeters wide. The length can be adjusted according to personal preference; if they are too long, you can cut them again when eating.

Take a large bowl, add the sliced cabbage, add an appropriate amount of salt according to personal taste, not too salty, and marinate for 24 hours.

Prepare all the seasonings. I replaced the lemon with sour mango, just in time since I have some sour mango at home. It's extremely sour and has no suitable way to eat it, so it's perfect for pickling spicy cabbage. If you don't have lemon or sour mango, you can use white vinegar as a substitute.

Peel and wash the fruit, only half of the sour mango was used. Peel and wash the garlic and ginger.

Make garlic into garlic paste by first crushing it with a garlic press, then putting it into a bowl and mashing it with a rolling pin.

Cut all the fruits into small pieces and put them into a blender to make jam.

Add an appropriate amount of sugar to the freshly squeezed jam and mix well. Taste it yourself; it should not be too sweet. Prepare the minced garlic and minced ginger.

Put all the seasonings together and mix well, add MSG and fish sauce and stir evenly, then add an appropriate amount of chili powder according to your own taste and mix well. I only used 10g of chili powder; the chili powder from Yunnan is too spicy, and people from the north cannot eat spicy food. The amount of chili powder should be adjusted according to the taste you can tolerate.

Stir evenly.

After pickling the cabbage for 24 hours, some water will come out. You can remove the brine, but if you use a lot of dry seasonings, you don’t have to remove the brine, because the seasonings also need some moisture. I removed half of it, depending on the situation, and finally added the evenly mixed seasonings.

Gently mix with chopsticks, and it is ready to eat. Marinating for one more day will yield better results. Store it in a sterilized glass container or jar, seal it tightly, and keep it refrigerated.

A head of cabbage, after being pickled, filled up a whole box and there was still this bowl left, enough to eat for a week or two.