1. Pickle the cabbage first. For the steps of pickling cabbage, please refer to Eva's method of cooking "Spicy Cabbage". Rinse the marinated cabbage with water and put it in a sieve to dry for a while to drain off the water
2. Prepare the pears, bell peppers, radishes, and onions into shreds. Not much of each material is used. Half of the pears are used. The colored peppers are purely for good-looking. Half a green one is enough (the colored peppers are too expensive and embarrassing). The radishes are cut to a thickness of about 1 cm. Two layers of onions
3. Peel both heads of garlic and cut into froth. Pay attention to the cut~~~ No blender or crushing is used. Cut it into froth with a single knife, not into garlic mash. You need enough garlic to taste
4. Mix the ingredients of the above 2 steps with half a spoon of salt and a spoon of fish sauce to make a white kimchi dressing
5. Spread our dressing layer by layer on the marinated cabbage
6. Put the remaining half a pear and a small amount of onion in the blender, pour a cup of water (the size of a paper cup), add a spoon of fish sauce and a spoon of salt (about 1/3 spoon), and mix well
7. Pour in the juice that we have stirred. Put it in the kimchi box and cover it, and put it at room temperature (about 18-20 degrees Celsius is more appropriate) overnight
8. Put it in the refrigerator and take it out every two days.
