The practice of Korean kimchi
1, wash the Chinese cabbage, divide it into pieces, marinate it with appropriate amount of salt, and let it dry for about 24 hours.
2. Make batter, use a little glutinous rice flour, put it in a pot and add cold water, and heat it with fire. When heating, keep stirring until the batter is mature, and let it cool for later use.
3. Wash and peel the ginger, cut it into powder for later use, and grind the garlic.
4, pears, apples, rubbed into velvet or beaten into juice for use.
5, carrots and white radishes are cut into filaments for use.
6, Chili powder with warm water into Chili paste, cooled for later use.
7. Put all the cooled glutinous rice batter, Jiang Mo, chopped pear, shredded carrot, shredded white radish and cooled Chili paste into a stainless steel basin, and finally add fish sauce or seafood soy sauce and mix well for later use.
8. Mix the stirred seasoning with the pickled cabbage, evenly spread it on each piece of Chinese cabbage, put it in a kimchi jar, and put it in a place out of the sun. The fermentation should be sealed, and the fermentation time depends on the temperature.