Korean Spicy Cabbage (Cold Region Fermented Pickles)

Korean spicy cabbage originated from the pickling techniques brought by Korean immigrants, combined with the improvement of the cold climate in Mudanjiang. It is a traditional delicacy that "uses spicy food to keep out the cold" recorded in the "Ningguta Product Research". Select local firm Chinese cabbage, pickle it with coarse salt for 12 hours to remove the water, then apply a hot sauce made of chili powder, garlic, ginger, apple pear puree, fish sauce and glutinous rice paste, and seal and ferment it for 7-10 days. The fermented spicy cabbage is bright red in color, sour, crisp and refreshing, and has a mild spiciness. It can be directly used as an appetizer, or as an ingredient in hot pot and stir-fry dishes. It is an indispensable soul ingredient in the Korean diet and carries the life wisdom of "winter storage vegetables".