Prepare the main ingredients (where sesame is optional)
Peel off the rotten leaves of the outer layer of cabbage, then simply wash the cabbage, do not leave sand and the like, cut the knife at the root of the cabbage, and cut into the middle of the cabbage to reach the leaf.
After cutting, use both hands to tear open on both sides of the blade (so that there will be no broken leaves when you tear it off. If you cut it directly with a knife, it is easy to have broken leaves.)
Take out half of the cabbage and pour each leaf. Sprinkle Shanghai salt at the root (or common salt), and sprinkle some sea salt on the leaves. After all the seeds are sprinkled, the cabbage is slightly tightened by hand, so that the cabbage is in full contact with the salt.
Put all the salt in a deep pot (because the cabbage will be forced to get a lot of water by the salt), wait about 6 hours (or overnight).
The cabbage after the water is very soft, the water in the basin is a lot and all the water is drained.
Then wash off the excess salt in the cabbage with water. After rinsing, squeeze the whole water of the cabbage with both hands. (When flushing, try the cabbage a little. If it is too salty, it will take a while.)
Pour the glutinous rice flour into the cold water, put it on the stove and boil it in a medium heat. Stir it constantly.
Add two tablespoons of white sugar to the beginning of the blister, and the glutinous rice will gradually become thicker and more transparent. Wait until it has no excess water, and it will become viscous and cut into a slightly transparent shape to turn off the fire and let it cool.
The apple is peeled and its flesh is taken. The pear is peeled and its flesh is peeled, and then the two are cut into mud or cut into the finest shape with a knife.
Remove the garlic cloves and ginger. And chop them or use a mincer to break them into diners.
Wash the shallot with a knife and slap it flat and cut into pieces.
After the glutinous rice paste is cooled, add fish sauce, Korean chili powder, apple crushed, pear crushed, garlic, onion, ginger and a small amount of sesame.
Take a food glove and grab a small amount of chili glutinous rice paste (ie, Figure 13). Spread the salt to the cabbage and evenly spread the pepper glutinous rice paste inside and outside the cabbage. The front and back of the vegetable root must be coated a little more. The leaves are gently taken. Finally, the sauce-coated cabbage is placed in a water-free and oil-free sealed ware box and sealed in a refrigerator freezer. It can be used after three weeks.
1, note: the chili powder must be Korean chili powder, because the Korean chili powder color is not very spicy; when washing the salt-soaked cabbage, do not let the cabbage too salty, otherwise it will not be able to enter; Be sure to eat it after 20 days, preferably until one month. When you take it out and take it out, remember not to put it back in the box. 2, suggestion: the apples and pears selected in the authentic spicy cabbage are very particular. For geographical reasons, I only choose crispy and sweet apples and pears. 3, chili glutinous rice sauce: Due to geographical reasons, I can not buy a lot of ingredients in the sauce, such as leeks (I use scallion instead), Korean shrimp paste, Korean chili sauce, white radish and so on. But the spicy cabbage that I used to make the taste is quite ok, and the taste compared with the one bought is lighter than theirs, but the taste is enough. 4, taste: the final product taste is slightly sour and slightly sweet, refreshing mouth, very light salty taste, slightly with some sour taste (this is the most important).