Production process:
1, Chinese cabbage cut into four pieces, washed and dried (especially the old parts are recommended to be discarded, and only need to be cut into four pieces when cutting), which can be placed in a ventilated place to make it lose water, naturally dried in a ventilated place in a restaurant refrigerator, or dried in the kitchen with an electric fan. The spicy cabbage made in this way has a better effect.
2. Spread the leaves of Chinese cabbage with salt layer by layer to further dehydrate them. The amount of salt is controlled according to salinity, so be careful not to be too salty. Marinate for about 8 hours and squeeze out the water.
3, white radish, pear cut into filaments, chopped onion and ginger, garlic mashed into garlic. If you want to be simple, you can also put these ingredients in a blender and mass produce them together. Stir the salt and Chili powder evenly with warm boiled water, add shrimp sauce, fish sauce, chicken powder and sugar, and then add seasonings such as onion ginger, radish, pear and garlic, and stir evenly to get the sauce of sauerkraut. Korean friends told me that some sprite can be added to it, and the effect is good. However, I dare not try. I tried to analyze the principle and used sprite instead of warm water. The effect should be ok.
4. Spread the prepared sauce on the Chinese cabbage layer by layer, and then put it in a closed lock for fermentation. The fermentation degree of kimchi is low, and the temperature should not be too high. If it is cooked in summer, it will take about 3 days, but it should be noted that the temperature should not be too high. If the temperature in winter is only 10 degrees, about 5 days is the best.