Chinese cabbage in autumn and winter is good for making a side dish, porridge, rice, noodles and so on. Spicy cabbage can not only be a side dish, but also make stone pot bibimbap with Korean flavor. In cold winter, it’s better to cook a spicy cabbage soup and add some beef. It’s warm for everyone.


1 Chinese Cabbage
1 pear
400g white radish
1 apple
1 garlic
1 small piece of ginger
1 tablespoon fish sauce
Appropriate amount of white granulated sugar
2 tablespoons chili powder
1 tablespoon chili sauce


Step 1
Wash the cabbage one day in advance, cut it into four pieces and soften it with salt

Step 2
Shred pears, apples, white radish, garlic and ginger

Step 3
Add fish sauce, chili powder, chili sauce and white granulated sugar

Step 4
Mix well

Step 5
Wring the water out of the pickled cabbage, wipe the marinade piece by piece, put it into a sealed container, and pour the remaining marinade on the cabbage. Marinate for four or five days