300 grams of salt was opened with warm water, marinated over cabbage, and marinated for 15 hours.
Pickled cabbage is fished out and try to salty and not salty. If the cabbage is salty and rinsed with water, control the dry water for use.
The apple pear is cut into a thicker wire for use.
Garlic and ginger are minced and chopped without a machine with a kitchen knife.
Add apple and pear, add minced garlic, and pour in chili powder.
Put a proper amount of soy sauce, monosodium glutamate, and sugar into a batter.
Stir well, if the pepper surface is a little dry at this time, add a proper amount of cool white, the amount of soy sauce is different.
Add the parsley and mix well. Here, the authentic Korean spicy cabbage is not a coriander, it is a leek, because the summer is not good, I should use the coriander.
Spread each slice of spicy cabbage evenly.
This will be done.
Korean style spicy cabbage can be eaten well, or it can be eaten after 48 hours of fermentation. The chili powder is different and the degree of spicyness is different. It can be adjusted properly.