1. Prepare a Chinese cabbage.
2. Cut the Chinese cabbage in half, and then cut into small strips to connect with the heart of the cabbage. Wash it off with water.
3. Spread the cleaned Chinese cabbage evenly with salt on each leaf (with very little salt) and press it, and cover it with the vegetable bag and marinate it overnight. (The purpose is to make the Chinese cabbage out of water, so that the soaked kimchi is very refreshing)
4. Ingredients for kimchi: red fantian chili sauce, chives, apple slices, garlic rice, ginger slices.
5. Put all the kimchi ingredients into a large container, then put a little MSG (if you don't eat MSG, you can leave it), a little sugar and a little salt, mix well.
6. Wash the Chinese cabbage that has been marinated overnight with water, squeeze out the water, and evenly spread the adjusted kimchi ingredients.
7. Finally, put the Chinese cabbage smeared with kimchi ingredients into a clean bottle, close the lid, and put it in the refrigerator for three to four days before you can enjoy it.
8. The kimchi taken out three days later was spicy and crispy. The saltiness is just right. It's good for making appetizers before meals. It can also be used to stir-fry Shanghai rice cakes, and the kimchi roasted yellow croaker is also delicious.
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