[Ingredients] A Chinese cabbage core is about 2 kg (I ate two Chinese cabbages with meatballs). Half a catty of white radish and half a pear (I haven't heard of pear, which is probably a Korean specialty, but I think there are too many pears, so I use tribute pears instead of water, which is also rich and sweet).

[Sauce] 2 horns of onion (about 4 or 5 pieces are missing when shooting PP) ginger, appropriate amount of garlic 10 shrimp sauce 1/2 cups of Chili powder (in order to reduce the cost, I didn't use Korean Chili powder, but used the super-spicy morning pepper powder bought in Su Guo). If you can eat spicy food, add more coarse salt, chicken and fish sauce, 3 spoonfuls of sugar and a little.

[Practice] 1, Chinese cabbage cut into four pieces, washed and dried. In order to save time, you can dry it with a hair dryer. I washed it the night before and blew it in the air conditioner all night.

2. Add salt to cabbage with boiling water. Put the cabbage in the foam soaked with appropriate amount of cold boiled water 12 hours. Salt water is not too salty. The purpose is to soak Chinese cabbage in soft water. (In fact, this step can be omitted and salt can be added directly, but I think it is good to soften the cabbage soaked in salt water and add salt, otherwise the salted leaves will break easily. )

3. Take out the soaked cabbage and slightly control the water, then peel it off layer by layer and evenly apply salt, so that the cabbage will not get wet;

5, white radish, pear cut into filaments, onion, ginger minced, garlic made into garlic paste. 6. Chili powder is made into a paste with warm water, and shrimp paste, fish sauce, minced onion and ginger, garlic paste, chicken essence and a small amount of sugar are added to make a paste.

7. Mix the white radish, shredded pear and sauce evenly.

8. Peel the pickled Chinese cabbage leaves and smear the prepared mixture on the Chinese cabbage leaves layer by layer.

9. Finally, put the cabbage mixed with the sauce into a clean fresh-keeping box, cover it and keep it in the shade for 5-7 days (just put it in the refrigerator and put it outside in the sun's back when the weather is hot).

The next thing to do is to wait patiently for the idea of pickles that can be pickled by yourself. On this day, kimchi is not easy to ferment at low temperature. Later, I simply put the crisper in the cupboard and waited for 7 days. Look at the finished product. In addition to being eaten directly, kimchi can be eaten in many ways, such as: Korean kimchi bibimbap, kimchi fried pork belly, kimchi tofu soup. ...