Kuaishou small kimchi, sweet and sour, slightly spicy, appetizing and greasy to eat

When you don't have an appetite, eating a little kimchi is really appetizing, and I will share with you the recipe of a quick cabbage kimchi. This quick version of pickled cabbage, sweet and sour, with some Korean spicy cabbage flavor, is served quickly in 2 hours, appetizing and healthy. If you like it, you can try it~~

Ingredients: 1 cabbage

Excipients: 5 dried chilies, 1 tsp minced garlic, 2 tsp sugar, 2 tsp Korean chili paste, 2 tsp fruit vinegar

Method 1: Soak the dried chili peppers in hot water until soft, cut them into shreds for later use.

Method 2: Mix 3 teaspoons of fruit vinegar, 2 teaspoons of sugar, 2 teaspoons of Korean chili paste, and 1 teaspoon of minced garlic together to form a soaking sauce.

Method 3: Wash the cabbage and cut off the middle of the leaves.

Method 4: Blanch in boiling water

Method 5: Blanch thoroughly and remove from cooling.

Method 6: Unfold the cooled cabbage and spread a layer of seasoned sauce

Method 7, roll into rolls, cut into segments,

Method 8: Put it into a clean and waterless container, sprinkle with dried chili shreds, and pour the remaining seasoning on the cabbage rolls, cover the lid and marinate for 2 hours before eating.