Composition:

A Chinese cabbage, 3 teaspoons of Korean hot sauce, 1 teaspoon of salt, 1 teaspoon of chicken essence, 6 dried peppers, 2 teaspoons of sugar and 3 teaspoons of honey.

Recipe practice:

1. Wash cabbage, cut into sections, and marinate with a spoonful of salt for more than ten minutes.

2. Pour out the salt water and add two spoonfuls of sugar;

3. Add a spoonful of chicken essence;

4. Cut the dried peppers into small pieces with scissors and put them in Chinese cabbage;

5. Add 3 teaspoons of Korean hot sauce and stir evenly with chopsticks, so that each piece of cabbage is stained with Korean hot sauce;

6. Add 3 teaspoons of honey;

7. Put the kimchi in a fresh-keeping box, marinate it for half a day to a day, take it out from time to time and turn it over twice, then you can eat it.