Kimchi
by When the wind rises again~
Favorite
Difficulty
Normal
Time
2h
Serving
2
1. Wash the cabbage and cut into four pieces. Spread evenly with salt and pickle for about 8 hours
2. While pickling the cabbage, prepare the seasoning and wash them
3. Shred the white radish and set aside
4. Chop the apples and pears and mash them, and mash the green onion and ginger
5. Boil glutinous rice flour with water to make a paste
6. After cutting the leek into small pieces, pour all the spices together
7. Stir it into a thick paste-like seasoning. This is the main seasoning for making spicy cabbage. I didn’t buy fish sauce, so I put some shrimp paste instead
8. After the cabbage is marinated, when the excess water comes out, rinse the cabbage with cold boiled water and wring out the water
9. Separate the cabbage piece by piece, and spread the adjusted hot sauce evenly on the top of the cabbage, with more roots, and both inside and outside
10. After wiping them one by one, roll up the cabbage and place it in the container. After sealing, put it in the refrigerator for 5-6 days to eat, or it can be placed at room temperature (higher temperature can speed up the fermentation of spicy cabbage)
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