Koreans

Spicy cabbage is a common side dish that originated from the Korean ethnic group. You often see Koreans making spicy cabbage in Korean TV dramas, and you might feel the urge to make it yourself. However, you may lack the method. Here are the instructions for making Korean spicy cabbage.Method One for Fermenting Korean Spicy CabbageIngredients PreparationOne cabbage, leeks, glutinous rice flour, red pepper powder, fish sauce (a small spoon), garlic, ginger, salt (as needed).Steps1. Wash the cabbage and break it into smaller pieces, then sprinkle with salt and let it sit for about 12 hours. 2. Rinse off the salt on the cabbage and drain the water. 3. Mix glutinous rice flour with water and bring to a boil, then cool and set aside. 4. Soak the red pepper powder in boiling water and let it cool, then chop the ginger and garlic and mix them together. 5. Mix the red pepper powder, ginger, garlic, salt, and fish sauce into the glutinous rice paste and stir well. 6. Place the cabbage in the mixture, stir well, and let it ferment for about 3 days.TipsGlutinous rice flour helps the marinade stick better to the cabbage, enhancing its flavor.Method Two for…

Korean kimchi is famous worldwide and is one of the main ingredients for Koreans. Korean kimchi is a fermented food primarily made from vegetables, with fruits, seafood, and meat used as additional ingredients. Korean kimchi is delicious and refreshing, with a rich content of lactic acid bacteria and high nutritional value.How to Make Korean KimchiIngredients Preparation1 Chinese cabbage, 2 oz glutinous rice flour, 4 oz chili powder, water as needed, salt for pickling as needed, 150 ml fish sauce, minced garlic from 7 cloves, minced ginger as needed, 1 onion, 1 tablespoon sugar, 1 apple.Method Steps1. Split the cabbage in half and evenly sprinkle pickling salt on the cabbage and its crevices.2. Add warm water around 40 degrees Celsius, enough to cover the cabbage, and press it down with a weight. Let it pickle overnight.3. After pickling, rinse off the salt. Taste it, and if it's too salty, rinse again.4. Mix glutinous rice flour and water at a ratio of 1:2 in a pot and cook while stirring continuously. As the rice paste thickens, add more water and continue cooking over low heat.5. After about three to four minutes, turn off the heat and let it cool.6. Add the chili…