Kimchi (Korean kimchi)

Ingredients: Chinese cabbage, green onion, white radish, green onion, mushrooms, kelp shrimp, red mullet, Chili sauce, shrimp sauce, shredded red dates, chestnuts, ginger juice, minced garlic seafood sauce, honey, dried red dates, dried chestnuts, white sesame seeds, pine nuts, concentrated pear juice, shredded red peppers, dried shrimp powder, sea salt, refined salt, glutinous rice flour and cold water.

Exercise:

1. Choose Chinese cabbage, choose Chinese cabbage with moderate thickness and not too long shape;

2. Wash the selected Chinese cabbage and break it into four pieces from the bottom with a knife;

3. Choose sea salt rich in minerals and put it in cold water to stir and melt. Soak the cabbage downward in sea salt water, and constantly lift the salt water to the cabbage by hand to fully soak it;

4. Spread the remaining sea salt evenly between each leaf. After more than 30 minutes, the sprinkled sea salt will naturally melt. Continue to soak the cabbage in water and put a heavy object on it. It can be placed naturally without pressing hard. Leave it at room temperature for 8- 10 hour, and don't forget to turn the cabbage during this period;

5. Rinse the pickled Chinese cabbage with tap water for at least three times, then drain the vegetables with their faces up and leaves down;

6. Prepare some ingredients that need to be processed: white radish pieces, shredded white radish (shredded 2-3cm, marinated with a little fine salt), peeled pears, shredded apples, shredded onions, shredded celery, shredded onions, and chopped parsley;

7. Boil the soup for 30 minutes: put the onion, white radish, green onion, mushrooms, kelp and shrimp skin, and mingtai fish in a pot and boil them over high fire;

8. First fermentation, 1-3 hours: pour the soup and clear water cooked in the previous step into glutinous rice flour and stir it into glutinous rice slurry, then add chopped pepper, Chili sauce, shrimp sauce, ginger juice, garlic paste, seafood sauce and honey and stir evenly;

9. Second fermentation, 1 hour: add shredded red dates, chestnut strips, white sesame seeds, pine nuts, concentrated pear juice, shredded red peppers and dried shrimps into the seasoning in the previous step and stir evenly;

10. Third fermentation, 1-2 hours: add the pickled shredded white radish, shredded pear and shredded apple into the seasoning of the previous step and stir evenly;

1 1. The fourth fermentation, 1-2 hours: add shredded onion, shredded celery, shredded onion, dried shrimp powder and coriander segments into the seasoning of the previous step and stir evenly.

12. Spread out the pickled, washed and drained Chinese cabbage, smear the prepared seasoning on the Chinese cabbage layer by layer, and finally wrap the Chinese cabbage with leaves as much as possible, so that it can be squeezed gently to prevent it from entering the air and let the air go out bit by bit;

13. Seal and marinate for two weeks to about one month.