Recipe making: raw material yellow bud cabbage 5 kg; Dried peppers cost one or two yuan; Three or two refined salts; Ginger one or two; White sugar is four or two; San Qian Zanthoxylum bungeanum; Five ounces of vinegar; Production technology of sesame oil 1. Choose the tightly held yellow bud white, remove the outside and wash it, cut it into two pieces, cut it into half-inch long sections, and then cut it into thick silk with two halves. 2. Take a large pot, put a layer of vegetables and sprinkle a layer of salt, then mix well, cover the big plate, marinate for three hours, squeeze out the water and put it in the pot, add sugar and vinegar and mix well. Wash the dried peppers to remove floating ash, soak them in soft shreds and put them on the dish with shredded ginger.

1. Cut the cabbage in half, soak it in salt water with the concentration of 15%, and rinse it after 8 hours. 2. Add Chili noodles, chopped green onion, ginger, shrimp paste, leek, shredded apple, shredded radish, sugar and salt to the cooked glutinous rice porridge.

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This is the Korean way of Korea.

The practice of kimchi

Kimchi is a spicy dish made of cabbage, radish or cucumber with salt, garlic, onion, ginger, red pepper and seafood. It is a fermented food, which is not only delicious and refreshing, but also rich in nutrition. Kimchi is an indispensable appetizer on the table. Kimchi is made of fish sauce, pepper, garlic and other ingredients. Kimchi is cooked by every family. There are many kinds of kimchi, which can be divided into radish kimchi and cabbage kimchi in spring, cucumber kimchi and radish kimchi in summer, spicy cabbage and pickled radish in autumn and various kinds of kimchi in winter.

The following is how to make spicy cabbage. The production process is 1. Divide the cleaned whole cabbage into two halves or four equal parts (note: cut vertically) and marinate it with salt water; 2. Cut the radish into filaments. 3. Wash oysters (jellyfish) and seafood with salt water; 4. Add a proper amount of Chili noodles into shredded radish and stir evenly; 5. Stir all kinds of seasonings (garlic, ginger, etc.) into a paste. ) and add them to (4). Add appropriate amount of fish sauce, salt and sugar to taste and mix well; 6. Finally, add the oysters and mix well (the filling is finished); 7. Sandwich the stuffing between pickled cabbage leaves; 8. Fill the cabbage core until the outer leaves are polished; 9. Finally, wrap it with the outermost leaves, put the spicy cabbage neatly in the jar, and gently press a layer of sauerkraut leaves.