Name: Kimchi
Total time: 10 min
Yield: 2
Cuisine: Chinese
Ingredients: 1 piece apple; 1 piece pear; 1 piece ginger; 15 cloves garlic; 1 Chinese cabbage; 1 piece Shallots; 1 piece onion; 1 piece green pepper; 3 pieces shallot; 50g Glutinous rice flour; 50g Dried fish; 30g salt; 100ml Fish sauce; 50g Sugar; 5g MSG; 150g Korean chili powder

Kimchi

1. Clean and chop the dried fish.

2. Bring to a boil in water and cook for another 10 minutes until soft.

3. Add glutinous rice flour and cold water to make liquid.

4. Add the dried small fish to the pot, stir until cooked (mushy), remove to cool

5. Peel the garlic, ginger, onion, and shallot heads and tidy up.

6. Clean up the green peppers and spring onions

7. Finely chop ginger, shallots, garlic, shallots, onions, and green peppers.

8. Finely chop ginger, shallots, garlic, shallots, onions, and green peppers.

9. Seed the apples and pears and chop finely.

10. Pour all the finely chopped pieces into an oil-free and water-free pot, add salt, sugar, and MSG and stir.

11. Add chili noodles and fish sauce and stir well.

12. Add a paste of dried fish and glutinous rice.

13. Stir everything well.

14. Stir and dissolve the coarse salt in water, and soak the cabbage in.

15. Stir and dissolve the coarse salt in water, soak the cabbage until soft.

16. Take out the cabbage and squeeze dry.

17. Rinse repeatedly with cold water.

18. Squeeze the cabbage dry.

19. Put a layer of sauce in a clean, water-free and oil-free pot, and spread the cabbage.

20. Spread another layer of hot sauce on the cabbage.

21. Spread a layer of cabbage.

22. In this way, until the cabbage is finished, put more chili sauce on the top. Put it in the room and let it ferment slightly, then put it in the refrigerator.

23. It is ready to eat after about 3-5 days of fermentation.

Tips:
3. The fermentation time depends on the temperature, and the time can be adjusted appropriately according to the situation. It can be eaten directly in about 3 to 5 days. Basically, it can only be used to make kimchi and fried rice for a month.

4. It is not necessary to add red onion, adding some leeks is very delicious.

5. The best chili powder is Korean chili powder. The color is reddish and the spicy taste is suitable. If you like spicy, you can add more chili rings. Chili powder is best used in a mixture of coarse and fine powder.

6. Dried small fish can be replaced by shrimp paste, or add some dried shrimp or fresh seafood, or not.

7. If you find it troublesome, you can also use a blender to break the ingredients, and cut them into small dices with your hands, which will give you a better taste.

8. The glutinous rice paste should be slightly thicker, because apples, pears and vegetables will produce water.