夏日，最饞那一口酸辣爽脆的韓式辣白菜。夾一筷子送入口中，酸辣味在舌尖炸開，脆生生的口感讓人欲罷不能。無論是配米飯、卷烤肉，還是做成辣白菜炒飯，都堪稱一絕。跟著我的做法，輕松復刻出美味！

食材準備：

大白菜：2顆。

粗鹽：150克。

糯米粉：30克。

辣椒粉：50克。

大蒜：一頭。

生姜：一塊。

洋蔥：半個。

蘋果：半個。

魚露：30毫升。

白糖：30克。

梨：半個。

制作步驟：

1.大白菜對半切開，再縱向切成四瓣，放入大盆中。在每一層白菜葉片間均勻地撒上粗鹽，每層都要撒到，確保腌制均勻。撒完鹽后，靜置腌制6小時，期間翻動幾次，讓白菜充分脫水變軟。腌制好后，用清水將白菜沖洗干凈，瀝干水分。

2.在鍋中加入200毫升清水，倒入30克糯米粉，邊倒邊攪拌。開小火加熱，不斷攪拌，直到糯米粉糊變得濃稠，呈現出透明狀，關火放涼。

3.大蒜、生姜、洋蔥、蘋果、梨切成小塊，放入攪拌機中，加入50克辣椒粉、30毫升魚露、30克白糖，再倒入放涼的糯米糊，攪打成細膩的醬料。

4.戴上手套，將調配好的醬料均勻地涂抹在每一片白菜葉片上，確保每一處都被醬料包裹。涂抹好醬料的白菜放入無水無油、干凈的密封容器中，排出空氣，密封好。常溫放置1-2天，進行發酵。然后，放入冰箱冷藏3-5天，待辣白菜發酵成熟后，就可以享用啦！

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當親手制作的辣白菜在冰箱里慢慢發酵，空氣中彌漫著那熟悉又誘人的香氣時，滿滿的成就感便涌上心頭。咬一口自己腌制的辣白菜，酸辣脆爽，這就是專屬于自己的美味。快動手試試吧，讓這一口風味，為你的餐桌增添別樣的色彩！