Korean-style spicy Chinese cabbage

Korean Spicy Cabbage is a representative traditional fermented food in South Korea.

It uses fresh cabbage as the main ingredient, cuts the cabbage into appropriate sizes, and evenly spreads a special sauce made of various seasonings such as chili, garlic, ginger, pear, fish sauce, shrimp sauce, etc. on each leaf.

Korean spicy cabbage has a rich variety of flavors, combining spicy, sweet, sour, salty and other flavors. The spicy stimulation brought by chili peppers, the natural sweetness brought by sugar and pear, and the sourness produced by fermentation are intertwined.

Fermentation is a crucial step in the production process. After a period of fermentation, the lactic acid bacteria in spicy cabbage proliferate in large numbers, not only giving it a unique flavor, but also increasing its nutritional value.

Korean hot cabbage tastes crisp, and is very delicious whether eaten directly or used as a side dish for Fried Rice, soup, and stone pot rice mixing. It is also a common side dish on Korean dining tables and is loved by the public.