Step 1: Choose two cabbage with larger leaves.

Step 2: the cabbage from the heart of the bit of cabbage layer by layer to set aside, sprinkle salt, sprinkle well into a large pot of melted brine poured into the pot, pressed on the weight, press out the water, about twelve hours.

Step 3: pickling day after day, cabbage gang folded constantly even if pickling success, with flowing water to wash away excess salt.

Step 4: Make kimchi sauce, put garlic, apple, pear, ginger. Stir well, this step is the most critical, be sure to break into a puree.

Step 5: Simmer the glutinous rice paste, stirring as it heats up, add the chili noodles, rub the white radish into julienne strips, and julienne the onion. Standby

Step 6: Prepare a large pot, add shredded radish, glutinous rice paste, ginger and garlic. Fish sauce, shredded onion, salt noodles to taste, sugar, mix well and leave for an hour.

Step 7: Put the cabbage into the pot, with kimchi sauce, layer by layer, smear, fill and cover, put in the refrigerator for about two weeks.

Tips: kimchi chili powder, shrimp paste, fish sauce, some damp can be purchased. Some do not have can choose to buy online. The amount of salt and sugar must be sweet and salty heavy, cabbage will still be out of the water to dilute the flavor of the sauce, do a good job of kimchi within one to two days can be eaten, followed by two weeks in the fermentation process is best not to eat. Otherwise, it will produce nitrites that are harmful to the body!