Ingredients: 1 Chinese cabbage, 1 pear, 1 apple, 1 red pepper.

Accessories: 15 grams of ginger, 3 grams of white sugar, 2 cloves of garlic, 5 grams of salt, 3 grams of chicken powder, 3 grams of white wine, and 3 grams of chili powder.

1. Prepare the ingredients: baby cabbage, onions, peppers, and garlic.

2. Cut apples, pears, and red peppers into pieces.

3. Pour in red pepper, shredded ginger, garlic, white sugar, salt, chicken powder, white wine, and Korean chili powder, and stir evenly.

4. Sprinkle salt evenly on the cabbage.

5. After completing the above steps, put it into the wall breaker and beat it into chili sauce.

6. A layer of pepper and a layer of cabbage.

7. Add apple slices, a layer of pepper, a layer of cabbage, and pear slices. After filling, wrap in plastic wrap and take it out after 48 hours.

Extended information:

Precautions for making kimchi

1. Find a well-sealed bottle. The first key to making kimchi well is to find a A well-sealed bottle or jar will help the kimchi water ferment, and the pickled vegetables will be crispy and delicious without being so sour. The inner wall of the jar must be washed clean, and then dried with raw water, or simply scalded with boiling water.

2. The turnover speed of kimchi should be fast. The turnover speed of kimchi should be fast. The reason why the kimchi in the restaurant is so delicious is because their kimchi is a "bath kimchi" (soaked at night, eaten in the morning, and eaten within one day), and it is dried when it tastes best. Therefore, if there are not many people at home, it is recommended to use a small jar or a large bottle for brewing. If you use a bottle, check whether the sealant on the bottle cap is intact. When capping, cover the mouth of the bottle with a second layer of plastic paper or oil paper and tighten the cap tightly. The tighter the better.

3. It is best to use kimchi salt for pickling. It is best to use kimchi salt, that is, salt that does not contain iodine, otherwise the kimchi will become soft and sour quickly. Otherwise, you need to add enough salt, but the disadvantage is that it is too salty and I don't like this.

4. It is best to use raw water to make brine. This kind of brine is not delicate and is not prone to mold.

5. Zanthoxylum bungeanum, dried chili pepper, ginger, and a little rice wine are essential when making it. Adding some rock sugar or sesame sugar will make the taste better.