Homemade Cabbage Kimchi
by Amy_Xian9
Favorite
Difficulty
Normal
Time
30m
Serving
2
1. Spread each piece of cabbage with salt (as much as possible in each place) and let it out for 8 hours (forgot to shoot before), then wash it with a cold boiled water bubble, use scissors to reduce the piece of cold dry water (I squeeze the water out by hand) )
2. Chop all the seasonings and put them together (don't forget the rock sugar) and mix well
3. Add chili powder to salt and mix with other seasonings
4. Mix the squeezed cabbage with the seasoning
5. Put it in an airtight jar, add plastic wrap, cover it at room temperature for 24 hours, put it in the refrigerator, and eat it in three days.
Tips:The amount of seasoning can be adjusted according to personal taste, the longer it is, the more sour it will be~
