1. Cut the cabbage in the middle and soak it in salt water for 24 hours. I can't remember the ratio of salt to water yesterday. Just take a sip with a spoon and feel a little salty than usual. )

2. Prepare radishes, carrots, shallots, onions and crystal pears. (These are mainly for nutrition and seasoning. )

3. Garlic 4 heads, ginger 120g.

4. 2 tablespoons of Korean shrimp sauce and 2 tablespoons of whitebait liquid (Taobao should have Korean food, and Nana bought it in a Korean supermarket. Be sure to put it)

5. The most important thing is Chili powder ~ ~

6. Put the garlic, ginger, onion, crystal pear and shrimp paste just prepared into a blender and stir. This is stirred. )

7. Then put 6 and 5 together and stir. Finally, the radish, carrot and shallot are shredded and stirred together.

Add some salt to see if it tastes heavy. You can put some sugar and sprite here, it will taste better. Too red ... saliva,,, hehe ~ ~ ~

Then put the prepared Chili sauce into the cabbage leaves by hand, and smear it red ... HOHO is ready. .

Kimchi takes a day or two to taste better, so put it in a sealed container for two days (at room temperature)

Pickles can be put into the refrigerator after tasting. Material: a Chinese cabbage; Dried peppers; 6 honey; 3 teaspoons

Seasoning: Korean hot sauce; 3 teaspoons of salt; A spoonful of sugar; 2 tablespoons of chicken essence; A small spoon.

1. Wash cabbage, cut into sections, and marinate with a spoonful of salt for more than ten minutes.

2. Pour out the salt water and add two spoonfuls of sugar and one spoonful of chicken essence.

3. Cut the dried pepper into small pieces with scissors and put it in Chinese cabbage.

4. Add 3 teaspoons of Korean hot sauce and stir evenly with chopsticks, so that each piece of cabbage is covered with Korean hot sauce.

5. Add 3 teaspoons of honey.

6. Put the kimchi in a fresh-keeping box, marinate it for half a day to a day, take it out from time to time and turn it over twice, then you can eat it.