[table caption=”Ingredients” width=”500″ colwidth=”20|100″ colalign=”left|left”]
4,Cabbage- Chinese Leaves
2 bundles,Spring Onion
1 big, carrot.
1, Strong Taste Apple for sweetness. Including peel.
6 cloves per cab,Garlic – Lots
1, small onion
1.5 inch,Ginger – Lots
Some,Salt for curing
Some, If needed a tasteless / low taste sweetener.
Make sauce whilst leaves are standing.
Salt leaves, rub into whole leaf.
Set aside 30 mins – check if more salt needed. If so add, repeat every 30 mins.
For 2 to 4 hours- until wilted. The test is a white stalk should just start to soften when pinched.
No longer than 2 1/2 hours
Make garlic , ginger paste, onion, apple paste ( NOT Chile), may need liquidizer or spiny choppy thing. Add sweetener and water if needed. Should be thick paste.
Chop spring onion to 1inch lengths, not sliced. Bruise them.
Chop carrot into 1 inch long thin pieces. Julianne style.
Chop radish into 1 inch long thin pieces. Julianne style.
Mix to coat above with paste.
Let stand for flavors to fuse. ( This done whilst waiting for leaves )
Wash the leaves and let hang / drain until dry.
Rub sauce on both sides each leaf. Layer them. Sprinkle each with chile powder whilst layering.
Cool place ( cool room ) for 2 to 3 days.
Then fridge 5 to 7 days.