Kimchi
by Li is coming from the garden
Favorite
Difficulty
Easy
Time
48h
Serving
2
It’s been a long time to make this
1. Prepare a Chinese cabbage and tear off the skin
2. Cut to the edge of the leaf with a vertical knife and tear it apart. Be careful not to cut it all the way, otherwise the small leaves inside are incomplete
3. So there are no small broken leaves
4. Prepare a large basin, except for the salt, and apply it layer by layer.
5. Wrap it in a big bag and wait for the water to be marinated. I marinated for a day
6. After controlling the water, it immediately became so small, and a lot of water came out
7. Prepare the seasoning needed to pickle the spicy cabbage
8. Garlic, ginger, apple, pear are all ready
9. Stir well in the juicer
10. Add sprite minced chili, chili seeds, monosodium glutamate, and the freshly squeezed juice and mix together and stir well (I use ordinary chili here. I don’t buy imported ones, so I eat them by myself, so I don’t pay attention to so much. For the color to look good, Korean chili will be more beautiful)
11. Exceptionally, the spicy cabbage is spread evenly and wrapped in plastic wrap. Let it ferment for about four days! It's cold now I'm still wrapping a layer of clothes outside
12. finished
