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How to make authentic Korean spicy cabbage and teach you how to make authentic Korean kimchi.

1. Chinese cabbage is divided into two in the middle and then divided into four and a half.

2. Sprinkle salt in the middle of each leaf, marinate for three hours, then add water without cabbage, add more salt, and press it on cabbage with heavy objects. You can press water in a large bowl and marinate for more than 0/2 hours a night/kloc.

3. Cabbage that has been marinated all night becomes soft. Cut the white radish into 2 cm cubes and put it in salt water. Carrots and white radishes are shredded and sprinkled with a little salt. Marinate for two hours #p# Subtitle #e#

4. Rinse sauerkraut with clear water for a while, dilute the salty taste a little, squeeze out the water and control the water for later use, and squeeze out carrots and shredded white radish. Cut off the roots of the cabbage, but be careful not to loosen them.

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5. Ingredients: coarse Chili powder, fine Chili powder, fish sauce, shrimp paste, peeled apple and pear, garlic, ginger, onion, almond, fried white sesame and leek.

6. Chop garlic and ginger. A little ginger is enough. Add more garlic, crush almonds, and stir-fry apple and pear pulp into paste. There is no juicer to chop. Cut as much as possible. Shred carrots, scallions and leeks.

7. Shredded squid, chopped celery, chopped onion, beef powder.

8. Prepare a small pot of water, add a tablespoon of glutinous rice flour and mix well. If there is no glutinous rice flour, use Taomi water.

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9. Boil the glutinous rice with water and keep stirring until it is a little sticky. #p# Subtitle #e#

10. After turning off the fire, pour in the coarse Chili powder and stir it evenly, and consider the amount of Chili powder yourself. The Korean Chili powder I used is not very spicy, but the color is very beautiful.

1 1. After the chilli soup is cooled, one spoonful of shrimp sauce, two spoonfuls of fish sauce, one spoonful of beef powder, two spoonfuls of fried white sesame seeds, two spoonfuls of white sugar, shredded leek, shredded onion, shredded carrot, celery, chopped green onion, minced garlic, Jiang Mo, minced almonds, minced squid and apple pear sauce. Anyway, add all the ingredients.

How to make authentic Korean spicy cabbage and teach you how to make authentic Korean kimchi.

12. Mix well and taste. If you like sweet, you can add some sugar, white sesame seeds can also add more, and don't add too much fish sauce and shrimp sauce, which will stink #p# Subtitle #e#

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13. Prepare a pot, put on disposable gloves, put a piece of Chinese cabbage in the pot, and spread the prepared Chili sauce among each leaf. You can paint with a layer of fine Chili powder first, and then spread Chili sauce, but I forgot in a hurry, but it doesn't affect.

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How to make authentic Korean spicy cabbage and teach you how to make authentic Korean kimchi.

15. Roll cabbage with Chili sauce.

16. The rolled cabbage is put in the insurance bag, and I separate the small ones in the bag.

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17. The remaining Chili sauce in the pot is put into cabbage bags after the radish pieces, carrots and shredded white radish are introduced and stirred evenly, and the remaining juice is also poured into fresh-keeping bags.

18. Keep the fresh-keeping bag sealed.

19. You can put it in the crisper here. If the crisper needs to be wrapped in several bags. It takes 3 days to ferment in greenhouse, usually 1 day in summer and about 5 days in winter. After three days, open the bag to release the gas produced by fermentation, then seal it and put it in the refrigerator for slow fermentation. Note that kimchi must be eaten for more than 7 days, otherwise it will be toxic.