Step by step

1

Shred leek, cress, onion, pear, 1.5 inch pieces, white radish and carrot.

Step by step

2

4. Cut the cabbage into equal parts, rinse it with tap water and control the water.

Step by step

three

Coat every leaf and vegetable with Shanghai salt. Put the cabbage in a large plate and marinate for 2 hours. Every 30 minutes, turn the cabbage over and take the lower one to the top. After 2 hours, wash each cabbage and squeeze it dry.

Step by step

four

Add 2 cups of water and glutinous rice flour to a medium-sized pot. Boil. When the mixture thickens, add sugar and let the sugar dissolve completely. Turn off the fire and cool down.

Step by step

five

Mash garlic, ginger (peeled) and onion in a blender. Then mix the beaten mud, fish sauce, salted shrimp (chopped), Chili powder and glutinous rice paste.

Step by step

six

Mix the chopped mixed vegetables into a paste. Then put hot sauce on every leaf and bangzi.

Step by step

seven

Put the cabbage in the pickle jar. Pay attention to keep the cabbage and jar close to everything when placing, and don't let air in. Fermentation can be enjoyed in two days!

Authentic Korean kimchi finished product map

Cooking skills of authentic Korean kimchi

skill

1. It is best to use traditional Korean crock and put it in a cool place.

2. When kimchi is fermented, there will be bubbles, which are carbon dioxide, which is a normal phenomenon.

3. It is recommended to store it in the lower layer of the refrigerator after opening the lid for the first time.