Main Ingredients Cabbage 1200g Apple 1 Pear 1 Auxiliary Ingredients Salt Adequate Chili Noodle 150g Glutinous Rice Powder 50g Ginger Adequate Garlic Adequate

Steps

Korean kimchi practice steps 11.Ingredients

Korean kimchi practice steps 22.Ingredients

Korean kimchi practice steps 33.Cabbage remove the roots, except the The old leaves outside, cut open horizontally

Korean kimchi practice step 44. in the basin evenly sprinkle the cabbage with salt

each half of the cabbage 7-10 spoons of salt, how much does not matter too much, more salt drowning time is short, less salt salting time is long. As long as it can be pickled soft can be

Korean kimchi practice step 55. apple, pear peeling, core

Korean kimchi practice step 66. respectively, in the juicer into juice

Korean kimchi practice step 77. respectively, in the juicer into juice

Korean kimchi practice step 88. ginger, garlic, chopped

Korean kimchi practice steps 99. small pot pour glutinous rice flour

Korean kimchi practice steps 1010. pour apple juice, pear juice

Korean kimchi practice steps 1111. simmer over medium heat to form a paste

Korean kimchi practice steps 1212. glutinous rice paste cool, add chili pepper noodles

Korean kimchi practice steps 1313. . minced garlic

Korean kimchi recipe step 1414. minced ginger

Korean kimchi recipe step 1515. mix well

Korean kimchi recipe step 1616. pickled cabbage, squeeze out the water

Korean kimchi recipe step 1717. put on the gloves, the chili pepper paste evenly smeared on the cabbage

Korean kimchi practice steps 1818.Each piece should be smeared evenly

Korean kimchi practice steps 1919.Put the kimchi into a sealed container without oil and water, put it into the refrigerator and ferment for 3-5 days

Tips

Kitchen Whisperer: 1, always remember to wear gloves when smearing chili pepper paste, not only for the purpose of hygiene, but also to avoid chili powder on the skin. It is also to avoid the irritation of chili powder on the skin

2, the sealing performance of the box containing the kimchi must be good, or else the kimchi will have a very heavy flavor,