Materials/Tools

2 Chinese cabbage, garlic, ginger, onion, shallot, white radish, salt, sugar, apple, pear, chili powder

Method

1

First of all, let’s talk about the choice of cabbage. Choose Chinese cabbage with larger leaves to make kimchi

2

Pickle the cabbage to remove the moisture. Cut the cabbage in half or quarters. Smaller quarters are more convenient at home.

Spread the pickled grain salt layer by layer from the center of the cabbage, and sprinkle more on the side of the cabbage. After spreading, put it into a large basin, melt the salt water, pour it into the basin, and put a heavy object on it to kill it. This process takes about 12 hours to remove the water.

3

After the cabbage is pickled for one day, the cabbage is successfully pickled by folding it in half continuously. Use running water to wash away the excess salt. Rinse it 2 to 3 times, squeeze out excess water, and place it in a container that can control water to continue controlling water.

4

The next step is to make kimchi sauce. This step is the most critical. Put the peeled garlic, ginger, apple and pear cubes into a food processor and puree them

5

Boil the glutinous rice paste and put the glutinous rice flour into a small milk pot over low heat while stirring. When translucent, set it aside. *Chili noodles must be made with kimchi chili noodles. Ordinary ones are not acceptable. Some of the ordinary ones do not produce a beautiful color and are extremely spicy. Grate the white radish into shreds, leaving half for making radish pickles. Shred the onion and cut the shallot into 2 to 3 cm pieces. Reserve

6

Prepare a large pot, add shredded radish, glutinous rice paste, garlic and ginger paste, fish sauce, shrimp paste, shredded onions, green onion segments, appropriate amount of salt noodles, sugar Appropriate amount, (taste for a sweet and salty taste) mix evenly with gloves, (leave it for about an hour for preliminary fermentation), you can also omit this fermentation step

7

Be prepared to control the water For cabbage and kimchi sauce, put the cabbage into a basin. Open the cabbage leaves layer by layer. Apply more kimchi sauce to the roots. Wrap it with the outermost leaves and put it in a box to squeeze out the air. The box is 9 minutes. Cover with lid.

Put it in the refrigerator for two weeks and it will be ready to eat after fermentation is successful

There is still half a white radish that we have not processed. Let’s briefly talk about how to make radish kimchi. Cut the radish into pieces, add salt to remove the water, leave it for about an hour, wash off the excess salt and control the water, mix in the kimchi paste, and ferment for two weeks before eating