1 cabbage

1 white radish

3 carrots

1 onion

1 scallion

1 large piece of ginger

2 heads of garlic

1 pear

Korean chili powder in moderation

Korean kimchi (super easy, no frying required) Korean kimchi (super simple, do not need to fry glutinous rice powder practice) practice Step 3

Cabbage washed, broken into pieces. Korean kimchi (super simple, do not need to fry glutinous rice powder practice) practice Step 4

Salted with salt for about an hour, you can see the cabbage significantly smaller. Wash off all the salt and drain. I usually start draining a day early. Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practice Step 5

After the cabbage water drained, start the preparation of other raw materials, to show a small hand to today's site to home study friends. Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practice Step 6

Onion carrots green onions shredded, not too fine, as the picture size is good. Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practices Step 7

Ginger Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practices Step 8

Garlic Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practices Step 9

Pear Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practices Steps 10

Korean chili powder with salt and water to make a paste Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practice Step 11

Chili paste Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practice Step 12

Put all the raw materials in the same container Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practice Step 13

Put the chili paste in it and mix it slowly with your hands until all the ingredients are evenly coated with the chili paste Korean kimchi (super simple, no need to fry the practice of glutinous rice flour) Step 14

A close-up. Special emphasis, all containers, raw materials throughout the oil can not be stained, will affect the fermentation of kimchi, let it deteriorate. Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practice Step 15

The mixing of kimchi in a large container, cover the lid. Don't overfill it, because the moisture in the vegetables will be salted out some more over the next few days of fermentation, giving the kimchi room to ferment. Let it sit at room temperature for about five or seven days. When you can smell the sour flavor of kimchi that can be eaten. Keep the finished kimchi in the refrigerator. If you forget to put it in the fridge, the kimchi will get more and more sour. Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practices Step 16

Kimchi fried meat Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practices Step 17

Kimchi fried rice Korean kimchi (super simple, do not need to fry the practice of glutinous rice flour) practices Step 18

White carrots cut hobnail, I just forgot this step, and the rest of the chili paste together. The first step is to mix the chili paste with the other raw materials