Kimchi altar choose to avoid the light of the earthenware kimchi altar is good.

When selecting, pay attention to test its closed performance. Not open air altar to soak out the good food. Ignite one or two pieces of paper, thrown into the altar, geng that is fastened on the altar cover, hurry from the top of the altar cover to the altar edge of the pour full of water, this time if the altar edge of the water "goo goo goo goo" a few times on the tearing away, that is, a good altar.

Kimchi practice

Cabbage a, salt 70g, white radish 100g, leeks 10, carrots half, small onions 3, chili powder 250g, fish sauce 2 tablespoons, shrimp paste 2 tablespoons, pear half, apple half, onion half, garlic 8 office, sugar 2 tablespoons, ginger 20g. cabbage cut into 8 parts. Rinse and drain well and then coat each side with salt, then turn over once every half hour and marinate for two hours, then rinse with water 2-3 times.

Half an apple, half a pear, 8 cloves of garlic, 20g of ginger, half a head of onion, puree in a blender. (No blender can use other tools to grind into a puree), 250ml of water in a pot with 2 tablespoons of glutinous rice flour, medium heat, while heating and stirring until the glutinous rice paste is thick and bulging bubbles, add 2 tablespoons of sugar and mix well.

Mix kimchi sauce: 250g chili powder, cooked glutinous rice paste, fruit puree, 2 tablespoons of fish sauce, 2 tablespoons of shrimp paste, chopped chives, scallions, carrots, carrots, and white carrot pieces. Coat each side of the cabbage evenly with the kimchi sauce and marinate at room temperature for 1-2 days, or in the refrigerator for 5-7 days.