Kimchi
by Shao Ya
Favorite
Difficulty
Easy
Time
24h
Serving
2
1. Wash the cabbage and break it into small pieces, marinate with salt overnight, rinse the salt the next day, and dry the water.
2. Add a little water to boil the rice noodles, add water to the wok and bring to a boil, pour in the rice paste and stir evenly and let cool.
3. Brew the chili noodles with a little boiled water and let cool.
4. Finely chop garlic, ginger, and pears, and place them in a blender.
5. Add crushed garlic, ginger, pear, fish sauce, leeks, a pinch of salt and rice paste to the chili paste.
6. Stir the paste.
7. Put the dried cabbage in a basin, add the chili paste and mix well, leave it for 2-3 days for fermentation, finally put it in a fresh-keeping box, and put it in the refrigerator.
