Step 1

Washed cabbage is salted on each leaf in this way, and then marinated for about 3 hours until the cabbage is soft

Step 2

Here is a collection of materials. Clean up the onion, ginger, and garlic and puree them

Step 3

Pureed ginger, garlic and onion

Step 4

Fill half a bowl of glutinous rice flour with the smallest bowl at home, add a bowl and a half of water and cook in a pot, stirring while cooking to prevent sticking to the pan. Until a big bubble pops up in the middle, the glutinous rice flour puree is like jelly, and the spoon can be hooked. Set aside and let stand

Step 5

Cut the carrots and green onions

Step 6

Add the cut carrots and green onions to the cooled glutinous rice puree and stir well, add chili powder. In fact, Korean spicy cabbage uses Korean chili powder, and the color will look better. I didn’t buy that chili powder, I only used ordinary chili powder at home

Step 7

Cut the cabbage soaked in salt water into sections, then rinse it with cold water a few times, wash off the floating salt on the surface, and drain the water

Step 8

Then add the cabbage to the stirred glutinous rice puree in batches, and wrap each piece of cabbage in glutinous rice puree. Then it is loaded into a container to ferment. Basically, you can eat it in four days. Fermented cabbage will still ferment slowly after being put in the refrigerator and can be stored for at least two months. If you do it at home, it’s best to do less each time. It can also be adjusted to different tastes each time

Step 9

Remember to press it tightly when it is put into the container.