1 Chinese cabbage, 1 white radish, 1 carrot, half an onion, 1 leek, 1 apple, 1 pear, 2 whole garlic and 2 large pieces of ginger.

Seasoning: 1 includes superfine Chili powder (50g), shrimp paste, fish sauce, white sugar, dried or peeled shrimps, glutinous rice paste (1 glass of water, 2 tablespoons glutinous rice flour).

Making glutinous rice paste: boil 1/2 cup of water, add glutinous rice flour to the remaining 1/2 cup of water, add glutinous rice water when the water boils, pat with your hands, mix well and let cool.

Don't pour too much soup on glutinous rice noodles. You can't see the flowing soup after eating kimchi, because the vegetables will come out after a long time.

Production method:

Cut the Chinese cabbage in half (I cut it in four by mistake here. It is not easy to put seasoning silk in the fortress in the later stage, so it is better to cut it in half.

06. Soak Chinese cabbage in 15% salt water for 8- 10 hour.

07. Take out the soaked cabbage, rinse it with cold boiled water and drain it.

08. Grind garlic and ginger into paste with a blender.

09. Put the superfine Chili powder into the basin, add the pre-cooled glutinous rice paste and stir well.

10. shred 1 radish, 1 carrot, half onion, 1 leek, 1 apple and 1 pear respectively. Put it in a pot with Chili powder.

1 1. Pour in ground garlic and ginger (the amount of garlic and ginger is 1: 1).

12. Add 4 tablespoons of shrimp sauce and appropriate amount of fish sauce (both fish sauce and shrimp sauce are salty), so there is no need to add salt. Shrimp, sugar (the amount is controlled by yourself, and you can taste it while stirring. My family eats sweets, so I put a lot of shrimp paste and sugar)

13. Put on gloves and mix all the materials to make seasoning silk. Vegetables will soon come out of the water and soften. Mix with clean chopsticks.

14. Turn over the leaves of Chinese cabbage, put the mixed seasoning shreds into the leaves of Chinese cabbage, and smear evenly on each layer.

15. Finally, each layer has a finished leaf shredded Chinese cabbage.

16. (Make pickled radish) Take another white radish and cut it into pieces. Soak in salt water for half an hour to get angry, then rinse with cold boiled water and drain, and mix well with the mixed seasoning silk.

Preservation of pickles

0 1. The prepared pickles are sealed with food bags.

02. Put it in a box with good sealing performance, and the mouth of the bag must be tied tightly.

03. Cover and ferment at room temperature for 24 hours in summer and 48 hours in winter. Then put it in the refrigerator for fermentation 10 day. (The longer, the more sour. )

Don't tip:

1. Remember to wear gloves when mixing pickles, not only for hygiene, but also because Chili powder is very spicy. Don't call me if your hand hurts:)

2. The containers and chopsticks in the pickle shop must be clean without raw water. When washing vegetables, wash them with cold boiled water and then drain them thoroughly.

3. The sealing performance of the box containing kimchi must be good, otherwise the kimchi tastes very heavy, which will make the refrigerator smell bad.

4. The reason why glutinous rice paste is put is to make Chili powder thicker and taste better. If you don't make sticky rice paste, you can use cold boiled water instead.