Raw materials: cabbage, garlic, salt, fish sauce, chili powder, sugar.

1. Cut ten pounds of cabbage into pieces, salt them appropriately, and leave them for about 15-24 hours. After the cabbage shrinks, the most basic ingredients are ready.

2. Put the ground garlic (a little more, about 6 taels of garlic for ten pounds of cabbage) and chili powder (depending on your own taste) into the pot and mix, then add sugar and fish sauce (just like adding raw garlic) (smoked as much), you can also add some salt and minced ginger slices according to your own taste, mix these condiments together, just like mixing with dumpling fillings.

3. Mix the seasonings and pickled cabbage together and stir thoroughly.

4. Fermentation Fermentation requires sealing. The fermentation time depends on the temperature. Generally, it takes 4-5 days in early spring, 3 days in summer, and a week in winter.

How to make Korean kimchi chicken

Put an appropriate amount of water in the pot. After boiling, add the chicken pieces and blanch them for 2-3 minutes. Remove them and soak them in cold water for 5 minutes; peel the potatoes. Cut the garlic into cubes, cut the green onions into pieces, and set aside; clean the pot, heat up an appropriate amount of oil, add the garlic and chicken pieces, and stir-fry for 2-3 minutes

Add 1 tablespoon of Korean chili pepper Sauce, 1 tablespoon soybean paste (both are ordinary tablespoons), stir-fry with the chicken evenly, continue to stir-fry until the water in the pot dries up (but be careful not to burn it), so that the sauce evenly coats the chicken; add potatoes and green onions After a while, pour the beer in two batches until it has been absorbed, then add the rest, bring to a boil, then turn to low heat and simmer; when the potatoes are soft and ready to collect the juice, add the kimchi and stir-fry for 2 minutes.