Spicy Cabbage

Taste: Mildly spicy; Cooking method: Pickling; Time: Several hours; Difficulty: Ordinary.

Detailed Steps for Making Spicy Cabbage

2 heads of Chinese cabbage;

3 garlic cloves and 1 small piece of ginger;

2 pears, 1 apple;

8 ounces to 1 pound of fresh red chili peppers;

1 small onion;

Pickling salt;

Cut the Chinese cabbage in half, and then cut each half into several pieces. If the Chinese cabbage is particularly large, you can cut it into even smaller pieces;

Sprinkle a small amount of salt on each layer of the cabbage. Do not sprinkle too much salt, as too much salt will cause the cabbage to lose too much water and become less crispy;

Sprinkle a little more salt on the surface;

Put a plate on top of the cabbage and let it pickle for 5 hours. During this time, move the cabbage up and down to evenly distribute the salt;

Taste the cabbage after 5 hours. If it is too salty, rinse it with some water and gently squeeze out the excess water;

Cut the prepared ingredients (pear, apple, garlic, ginger, fresh chili peppers, onion) into small pieces;

Grind the ingredients in a food processor;

Add chili powder, 2 tablespoons of sugar, and an appropriate amount of salt to the mixture. Adjust the saltiness of the sauce to taste;

Mix the sauce well;

Spread the sauce evenly on each layer of the cabbage;

Spread the sauce evenly on the cabbage;

Put the cabbage in a sealed pickling container;

Leave the container at room temperature for a day, and then store it in the refrigerator. If the weather is hot, put it in the refrigerator immediately after making it to prevent it from becoming too sour too quickly;

This is the cabbage cut after 19 hours;

This is the cabbage cut after 40 hours. The cabbage is tender and crispy, and has a refreshing taste;

Cut the cabbage into pieces of any size according to personal preference!