Sauerkraut

Sauerkraut is the most famous dish in Korean cuisine, and spicy cabbage is the most representative type of Korean sauerkraut. In Korea, whether it's a simple meal or a feast, spicy cabbage is indispensable. The method of making Korean spicy cabbage is not a simple matter; it requires a patient waiting process to obtain delicious Korean sauerkraut. Method of Making Korean Spicy Cabbage Ingredients Needed 2 large cabbages, 1 carrot, 140g apple, 140g pear, 15g garlic, 55g leek, 8g ginger, 10g scallion, 50g glutinous rice flour, 100g salt, 140g chili powder, 15g shrimp paste, 20g fish sauce, 1 tablespoon Korean chili sauce, 60g sugar, 500g water. Instructions 1. Break off each leaf of the cabbage, wash them clean, and drain. 2. Prepare a clean basin, lay down one layer of the drained cabbage leaves, sprinkle with one layer of salt. After salting all the leaves, let them sit overnight for pickling. 3. After pickling, rinse the cabbage under running water, then drain and gently squeeze out any excess water from the cabbage leaves (be careful not to tear the leaves). 4. Mix glutinous rice flour with water and cook over low heat in a small pot until it thickens into…