Kimchi

Kimchi

1. Wash one piece of Chinese cabbage

2. Cut into quarters

3. Spread 80 grams of salt evenly on the roots of the Chinese cabbage layer by layer

4. Another 80 grams of salt is dissolved in an appropriate amount of water. The amount of water is enough to melt all the salt. Try to be saturated, not too much.

5. Put the salted Chinese cabbage in the brine (10 hours), cover with plastic wrap, and put heavy objects on it to prevent the cabbage from floating

6. The marinated Chinese cabbage is already soft

7. Rinse the Chinese cabbage and squeeze the water

8. 1 white radish, 1 onion, 1 apple, 1 pear, 1 piece of ginger, 5 cloves of garlic, 1 piece of white onion

9. Shred the white radish, add 10 grams of salt and marinate for 15 minutes

10. Squeeze the marinated white radish out of water

11. Add chili noodles to white radish

12. The onion, ginger, garlic are crushed with a food processor and put in the white radish

13. Apples and pears are broken and put into the white radish

14. Finally, chop the green onion and add it in and stir evenly to form a chili paste

15. The chili paste is layered and evenly touched on the cabbage

16. Roll up Chinese cabbage

17. Put it in a fresh-keeping bag, tie the mouth tightly, and put it in the fresh-keeping box. Cover with cling film before covering (to prevent odors in the room and in the refrigerator). Put it at room temperature for 2 days and refrigerate it for 5 days before eating.

Tips:

Always wear gloves when doing this!



Ginger, garlic and onions can be beaten together in a blender, apples and pears can also be beaten together, do not add water during the whole process, onions and pears themselves have a lot of water!