1. Chinese cabbage is torn into pieces == First explain, this is my lazy approach.
2.
This is the salt used...
It takes two packages to do this.
3. The vinegar, kimchi sauce and chili were supposed to use garlic but they didn't. I used garlic chili instead, and the newly bought white vinegar used half a bottle.
4.
First soak the slices of cabbage in high-concentration salt water...
In fact, it would be better to apply it directly, but I feel bad about my hands.
5.
Filter after finishing ==
This is my own filter method...
There are many small holes in the plastic wrap.
6. This is the tin foil version by the way... I soaked that cabbage for nearly 4 hours.
7. Put on to filter the water.
8. After it was done, it was soaked in the sauce because I didn't think it was salty enough, so I added some salt.
9.
Wrap and seal~~~
Ferment at room temperature first~~Because I turned on the heating, it fermented for about 12 hours and then put it in the refrigerator for two or three days to eat birds.
10. This is for my friend.
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