Material:
1 pound white cabbage, cut into 2
100 grams of salt
Marinade:
1 clove garlic, mashed
2 tablespoons granulated sugar
50 pieces of red chili, minced
250 cc of boiled water
1 tablespoon chili powder
1 teaspoon salt
Additional:
100 grams of radish
100 grams of carrots, cut into match
1 stalk spring onion, thinly sliced
100 grams of leaf Garlic chives, cut into 1 cm size
Method:
Ingredients: sprinkle salt on the sidelines of chicory, give a little water, leave 8 hours or a night until wilted, then wash out until no taste salty, drain.
Marinade:
mix all ingredients, mix well, then enter and chicory
additional material (if you prefer), mix well, store in the refrigerator for one night, and serve.
