Just look for it in Baidu. This is a part of authentic Korean spicy cabbage materials: 3-4 Chinese cabbages, 2 cups of coarse salt, white radish 1.5 kg, 50 grams of Sydney, 50 grams of ginger, 50 grams of garlic, 30 grams of onion, 30 grams of celery, 500 grams of onion, 30 grams of pine nuts, appropriate amount of sesame seeds, and Korean marinated shrimp sauce/kloc-. Method: 1. Wash Chinese cabbage, cut it in half, sprinkle coarse salt evenly between leaves, and marinate at room temperature for 4 hours. 2. Put the white radish, Sydney and onion in a large bowl and mix with garlic, ginger and Chili powder, then add the marinated shrimp sauce, celery and onion and mix well. 3. Have a taste. If the taste is not enough, add Chili powder and salt as appropriate. 4. Spread the marinade evenly among the leaves, then put the leaves away in a semicircle shape. If you eat them that day, marinate them in a large bowl at room temperature for half a day. Note: It is best to store kimchi in a sealed container with a cover. It can only be stored in a refrigerator at 0-5℃ for 2-9 months. The longer you marinate kimchi, the more delicious it will be. If you like the crisp taste, marinate it for half a day to two or three days. (2) The simplest Korean kimchi method The first step is to wash vegetables and kimchi. Choose healthy (J) Chinese cabbage, pick it whole piece by piece and wash it. Choose a suitable container, add a proper amount of water and salt, which is two to three times more salty than usual when cooking. Soak in foam for about 24 hours. The second step is seasoning. Choose ordinary Chili noodles, it is best to make them yourself, because the Chili noodles sold outside have other things, which are not spicy. Jiang Mo, mashed garlic and scallion. Twist these four seasonings evenly with warm boiled water. In South Korea, sticky rice paste is usually used to mix them. However, if you use sticky rice paste, the food will be sour faster, which is normal. The third step is pickling. Take out the soaked cabbage and wash it with warm water. Spread the cabbage layer by layer, put the prepared seasoning on it and then spread it layer by layer. Until it's finally finished. The fourth step, eating, should be sweet after 24 hours. It began to turn sour after three days. (3) 1, buy a Chinese cabbage, cut it in half with a vertical knife. 2. Soak it in a salt basin for half a day (the salt water should be soaked in the cabbage, A cabbage uses about 2 ounces of salt) 3. Chop carrots, scallions, ginger, scallions and garlic (carrots should be shredded and scallions should be sliced) 4. Pepper powder (coarse and not spicy) 5. Add a handful of rice (cooked), a little salt, a little sugar, seafood sauce and chicken essence to the chopped materials, and stir them together. 7. You can eat it after three days (put it in the refrigerator after cooking, and it tastes more delicious) (4) How to make kimchi (classic collection) Cabbage: 2 leeks: half a catty (because leeks are expensive, I use onions instead, and personally think 3 are enough) Ginger: 2 garlic: 1 head+1/2 Chili noodles: 2-5 liang (depending on personal taste, I ) salt monosodium glutamate (I didn't put monosodium glutamate when I cooked it, depending on my personal taste) sugar (I suggest putting more, depending on my personal taste) (5) 1. First, cut the cabbage in half and marinate it with salt to remove water. In order to save time, you can slice the cabbage, spread a layer of cabbage and sprinkle a layer of salt. If you want to make it more beautiful, you can divide the cabbage into two parts and spread the salt evenly on each piece of cabbage, both the front and the back (I did this for the first time, but it was very beautiful). After pickling, you can press a heavy thing on the cabbage, and then keep it for at least 4 hours. 2. Garlic into powder; Jiang Chengmo. Cut the onion into sections. Start cooking glutinous rice porridge. The apple was cutting when it started to mix. Some people use this time to pickle the onion, depending on their personal habits. Don't cook the porridge too early, and the cabbage will be cooked in time when it is almost ready. 3. After the porridge is cooked, let it cool in cold water first, or it will be hot! ! ! Rinse the cabbage with clear water several times. Find a bigger basin and put minced garlic, Jiang Mo, onion, minced pepper, sugar, monosodium glutamate, apple slices (or silk) and salt (if you think the cabbage is not salty enough, you can put more salt at this time; If you feel salty, you can put less salt into the basin, then pour warm glutinous rice porridge into the basin and mix well. When stirring, be sure to wear rubber gloves or cover your hands with plastic bags, otherwise the pepper will make your skin feel uncomfortable. ) 4. Wash the jar that will hold pickles. Put a layer of cabbage and a layer of sauce! Wipe a layer, just grab it with your hands a few times, and try to make every piece of cabbage dip in the sauce. Such a layer, a layer 5. Seal. Leave it at room temperature for a day or a day and a half, and then transfer it to the refrigerator. Otherwise, it will ferment too fast and turn sour. You can eat it the next day. Take your time. It's the best on the third and fourth day! 6. You can pray while doing it! ! Do it with a happy mood, and the things you make will be delicious! (6) South Korea's kimchi is world-famous and has basically become a signboard of South Korea. Korean pronunciation of kimchi: "Listen to it" Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder and sugar. Steps: Step 1: Buy 5 Jin of Chinese cabbage, divide it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours, and the initial materials will be fine after the Chinese cabbage shrinks. Step 2: Find a large pot that can be turned upside down, grind the garlic (a little more, five catties of Chinese cabbage is about three ounces of garlic), Chili powder (according to your own taste), then add sugar, fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like stuffing dumplings. Step 3: Fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and one week in winter. Note: Fish sauce is the most essential thing, which is why China's hot and sour kimchi is the most different from Korean kimchi. In South Korea, almost every family makes its own fish sauce, but people in China don't eat it, but it is sold in big supermarkets, about 8- 10 yuan, mostly Thai fish sauce.