Ingredients

Main Ingredients

1 cabbage 1 carrot 1 carrot 1 apple 1 pear

Supplementary Ingredients

Sugar moderate amount of salt moderate amount of shrimp paste moderate amount of fish sauce moderate amount of chili powder moderate amount of white sesame moderate amount of sweet almonds moderate amount

Squid shredded moderate amount of ground beef moderate amount of onion moderate amount of leeks moderate amount of celery moderate amount of onion moderate amount of ginger moderate amount of garlic moderate amount

Glutinous rice flour moderate

Steps

1. cabbage from the center split in half and then split into four halves

2. in the middle of each leaf sprinkled with salt pickle for three hours Add water that does not exceed the cabbage, add more salt, and use a heavy weight to press on top of the cabbage. You can use a large bowl of water pressure, pickling overnight for more than 12 hours

3. Pickled overnight cabbage has become soft out of the water, cut the white radish into 2CM square also put into the brine, carrots and white radish thrown into the silk sprinkled with a little salt, together with the pickle for two hours

4. Pickled cabbage rinsed with water for a while to wash out a little bit of the salt taste, squeeze out the water water standby water, radish blocks standby water control carrots, white radish shredded squeeze dry water. Cabbage to cut off the root, but pay attention not to cut loose.

5. The materials used, coarse chili powder, fine chili powder, fish sauce, shrimp paste, apple pear peeling, garlic, ginger, scallion white, almonds, fried white sesame seeds, chives

6. Garlic chopped ginger chopped ginger, ginger with a little bit of enough, the garlic should be put in a little bit more, almonds crumbled, apple pear pulp deep-fried into the sauce, there is no juicer can be used to chop, chopped the more minced the better, carrots, scallions, shredded, chives, shredded, carrots, scallion white Shredded carrots, white onions, leeks shredded

7. squid shredded chopped celery cut small sections onion chopped, ground beef

8. Prepare a small pot of water, put a tablespoon of glutinous rice flour, stir well, no glutinous rice flour, with rice water is also OK

9. will be the glutinous rice water boiled to keep stirring, cooked to some thick can

10. turn off the heat and then poured into the coarse paprika, stirring evenly, the amount of chili powder at your own discretion, I use Korean chili powder is not very spicy, but the color is very nice

11. chili soup cooled, a spoon of shrimp paste, two tablespoons of fish sauce, a tablespoon of ground beef, fried sesame seeds two tablespoons of sugar two tablespoons of leeks, green onion, carrots, celery, onion, garlic and ginger, almonds, squid shredded minced, apple and pear sauce, anyway, add all the material The first thing you need to do is to add all the ingredients, and then add some salt, but you don't need to add any salt, because the cabbage has a salty flavor

12. Mix well and taste, and if you like something sweet, you can add some sugar, and you can add more white sesame seeds, and you can't add too much fish sauce and shrimp paste, because it will be very fishy

13. In the middle of each leaf are smeared with a good chili sauce, you can smear chili sauce before a layer of fine chili powder on the color, busy I forgot, but it does not affect

14. smeared cabbage

15. smeared with chili sauce cabbage rolled into a roll

16. rolled into a roll of cabbage into a safe bag, I do not have a small piece of them are packed in the bag

17. p>

17. pot of the remaining chili sauce juice, turnip pieces and carrots and white radish wire guide into the mix, respectively, in the bag of cabbage, the rest of the juice are also poured into the plastic bag

18. plastic bag sealed

19. put into the plastic box, there is no, if you have a few more layers of the bag, fermentation at room temperature for three days, the winter can be four or five days, the day in the summer will be enough. Three days later, open the bag to ferment the gas produced by the release, and then seal the mouth, put into the refrigerator slowly fermentation, kimchi must be more than 7 days to eat, or toxic

20. the seventh day I opened to eat, fermentation time is slightly insufficient, and then continue to ferment a few days on the more delicious to the relatives tasted, are said to be too authentic Hey

Tips

Cabbage pickling time You can put more salt, the water should not exceed the cabbage, with a large bowl of water pressure on top. Be sure to rinse the pickled cabbage with water repeatedly, otherwise it will be too salty. Shrimp paste and fish sauce added according to personal taste, add more I think some too fishy. Shredded squid can also be omitted, cabbage is best to choose some round