Spicy cabbage(la bai cai )

Spicy cabbage

Introduction:

"I like watching Korean dramas and eating Korean food. Of course, this Korean pickle is indispensable. In the past, I used to make my own chili sauce for pickled Chinese cabbage, which was very troublesome. I happened to travel to Korea and found that there was a good chili sauce for sale. I tried it decisively. The effect was excellent, convenient and fast, and saved a lot of time. Later, I bought a similar chili sauce in Korean shops in China, which I like to eat You may as well have a try. "

Production steps:

Step 1: cut a cabbage into four parts

Step 2: clean

Step 3: apply salt to each leaf evenly

Step 4: wipe all the parts and the roots

Step 5: marinate in a pot for one day and one night

Step 6: the cabbage leaves a lot of water overnight

Step 7: clean cabbage to remove floating salt

Step 8: spread the chili sauce evenly on each leaf

Step 9: apply it all on the surface

Step 10: roll the cabbage tightly, put it in the fresh-keeping bag and refrigerate

Step 11: pickled cabbage for three days can be fermented and eaten

Step 12: cut into pieces and plate

Materials required:

Cabbage: one

Chili sauce: right amount

Salt: right amount

Note: the pickled hot cabbage can be kept for more than one month in the box

Production difficulty: simple

Process: firing

Production time: several hours

Taste: slightly spicy

Chinese PinYin : La Bai Cai