2, the cabbage broken open on both sides, and then each side of the split into 4 long strips, and then change the knife to cut into 1.5cm to 2cm wide cubes.
3. Put the cabbage into a clean pot and sprinkle a pinch of salt on every handful of sliced cabbage (1/8 of a cabbage) and repeat until all the cabbage has been cut. Then, using your hands, work the whole pot with the salt (turning it up and down a few times). Place a clean, grease-free plate on top of the cabbage, press a container of water against the plate, and let the cabbage sit for 4 to 6 hours to soften and release the water. Remember to turn the pieces every hour, from bottom to top.
4, the water softened and volume reduced by almost half of the cabbage, or poured in a clean, oil-free basket dripping dry, gently squeeze, and then the cabbage, chili pepper and spices (you can not use the spices) into a 3000 ml capacity can be sealed containers or tupperware.
5, the mixing fully integrated pickling water into the preservation box, the pickling water must be sufficient to cover the cabbage pieces, preferably beyond the surface of the vegetables 2cm.
6, you want to pickle Korean spicy kimchi, you can change the pickling water to spicy kimchi sauce on the line.
7, and then in the dish on the pressure of a porcelain or plastic plate, do not let the dish float out of the water. Note that all utensils must not have oil, otherwise the cabbage will rot.
8, the jar sealed, placed in a warm place indoors to ferment 48 hours, and then put into the refrigerator to continue to ferment for more than 2 weeks, so that it is fully acidic before enjoying.
9. Remember to use clean, oil-free chopsticks when using sour cabbage. You can add a small portion of the leftover fermentation juice to the new pickling water to speed up the fermentation of the cabbage.