One Chinese cabbage, 1 apple, 0.5 catties carrot, 2 green onions, 4-5 slices of ginger, 1-2 cloves of garlic, salt, sugar, chili powder (preferably seedless) 0.2 catties , Gongyanxin.

Processing:

Wash the cabbage leaves and tear them into small pieces by hand (hand tearing is more delicious than knife cutting), peel the carrots and cut them into oblique elephant eye slices (you can also Use a food processor to cut flower shapes), put it in a container, put it in a layer, sprinkle a layer of salt, when it is full, put something heavy on top, and let it sit overnight. The next day, squeeze out the vegetable juice and brine, wash it with water and dry it. Put the cabbage, carrots, apples, onions, ginger and garlic in a clean basin, add chili powder and a little MSG, mix well, compact it with a clean plate, cover with clean gauze, and ferment at room temperature until it is sour and fragrant (approximately 1-2 days (in winter it needs to be fermented next to a heater for more than a day) and stored in the refrigerator. Sour, spicy, fresh, crisp, light and refreshing Korean kimchi is ready to eat.