Simple Spicy Cabbage

Prepare the ingredients. This cabbage weighs a little over two jin (about 1 kg). The chili paste is sold in supermarkets, one box is 450 grams, costs 10 yuan, and one box can make this amount three times. There is also a red box version, which is fine too, but it is a bit more expensive.

I like to chop the Chinese cabbage finely because it mixes well and is convenient to eat. You don't need to use scissors while eating. You can also cut the cabbage in half to make it, but it's not very easy to spread the sauce that way. After chopping the cabbage, add some salt, mix it evenly, and marinate for 6 hours. I used 20 grams of salt. Don't worry, you'll rinse it with water in the end, so it won't be too salty.

A few hours later, a big basin of cabbage had been reduced to this much.

Rinse repeatedly with clean water to wash away as much salt as possible, then dehydrate. I used a vegetable dehydrator. If you don't have one, you can squeeze it by hand, but remember not to squeeze it too dry. If it's too dry, the final product won't have any pickle juice, and stir-fried pork belly won't taste good.

Scoop three big spoonfuls of chili sauce into it. The amount of chili sauce can be adjusted; if you want it spicier, add more, otherwise add less.

Put on disposable gloves and mix by hand. This is when you can see the advantage of chopping—one hand can handle it.

After mixing evenly, put it directly into a storage box, press it down with your hand, and flatten the surface.

Put the lid on and store it in the refrigerator for a week before eating for a more authentic taste, but it's also very delicious if eaten right after marinating.