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1
Wash the Chinese cabbage (retain the water, do not dry it) -
2
Cut the cabbage in half from the middle of the bottom -
3
Cut half a cabbage from the bottom without cutting it off -
4
Soak the cabbage in water to keep it moist (because only wet cabbage is conducive to dehydration after salting) -
5
Rub salt on each leaf of the cabbage and marinate for 3-4 hours until the cabbage is fully dehydrated. -
6
Cut leeks into sections, cut carrots into thin strips, and chop apples, onions, garlic and ginger into minced pieces (you can also use a food processor to smash them) -
7
Add water to glutinous rice flour and bring to a boil, stirring constantly to avoid sticking to the bottom of the pot, until the glutinous rice flour liquid becomes translucent paste -
8
Let the glutinous rice flour cool and then add it to the above mixed vegetables and mix well -
9
Add appropriate amount of Korean chili noodles, dried shrimps, sugar, soy sauce and fish sauce and mix well -
10
Pour away the salt water from the pickled cabbage, wash the cabbage with clean water, and then apply the above-mentioned chili and vegetable paste on the cabbage -
11
Mix the cabbage and store it in a sealed container. You can eat it right away or keep it for a few days. It tastes great~ If you like sweet and sour food, you can add sugar and vinegar~< /p>