/ / Cabbage Recipe in Korean

The recipe of Korean cabbage

  • Head of Chinese cabbage - 1 piece
  • A bunch of green onions - 1 piece
  • Garlic - 2 teeth
  • A pod of red chili - 1 piece
  • Green chile pod - 1 piece
  • A piece of ginger root - 1 piece (4cm)
  • Soy sauce - 5 Art. Spoons
  • Rice vinegar - 5 Art. Spoons
  • Sugar - 2 items. Spoons
  • Paprika - 2 Art. Spoons
  • Sodium glutamate 0.5 teaspoons
  • Salt - 3 items. Spoons

Remove the Chinese cabbage from the top leaves. Cut into 4 pieces along, then cut across with strips one cm wide. Place cabbage in a deep bowl, cover with salt. Cover with food wrap and leave to stand for 24 hours. At the end of the day, stir the cabbage with your hands, remove the secreted juice. Wash the spring onion, cut into thin rings. Garlic clean and finely chop. Red and green chile washed, cut the stem and seeds, rinse again, finely chopped. Ginger clean and grate. Pour into cabbage and stir. Mix the soy sauce with the vinegar, sugar, paprika, sodium glutamate and a little water. (Instead of rice vinegar, you can use any other - wine or apple.) Add the ready mix to the cabbage. If not enough to hide the cabbage in the mixture, add water. Cover and let stand for 2-3 days in the cold.

Servings: 10

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