1. Cut the leeks, cress, green onions, and pears into 1.5-inch pieces, shred the white radish and carrots, and set aside for later use.
2. Cut the cabbage into 4 equal parts, rinse with tap water, and control the water.
3. Coat each leaf and vegetable clapper with sea salt. Tired the cabbage in a large plate and marinate for 2 hours. Turn the cabbage every 30 minutes, and take the bottom one to the top. After 2 hours, rinse each cabbage, then squeeze the cabbage to dryness
4. Add 2 cups of water and glutinous rice flour to a medium pot. boiled. When the mixture thickens, add sugar to allow the sugar to dissolve completely. Turn off the heat and let cool.
5. Put the garlic, ginger (peeled), and onion in a blender to puree. Then mix the mashed puree, fish sauce, salted shrimp (chopped), chili powder and glutinous rice paste.
6. Stir the chopped mixed vegetables into the paste. Then rub the hot sauce over every leaf and clapper.
7. Put the well-coated cabbage in the pickle jar. When putting it, pay attention to keep the cabbage and the tank close to everything, and not let air in. Enjoy it after two days of fermentation!
Tips:1. It is best to use a traditional Korean crock pot and place it in a cool place.
2. There will be bubbles when kimchi is fermented, which is carbon dioxide, which is a normal phenomenon.
3. After opening the lid for the first time, it is recommended to store it in the lower part of the refrigerator.
