The first introduction: Step 1: Prepare a basin, fill it with half a basin of water, and put some salt in the water. Step 2: Cut a Chinese cabbage into four pieces using the cross-cut method. Then, leaf by leaf, sprinkle salt. Step 3: Put the salted cabbage into the prepared basin filled with salt water, and press it with a heavy object. Press for at least 10 hours. The cabbage will become soft. You can decide the pressing time according to different tastes. Step 4: Wash the soft cabbage in clean water, wring out the water and put it on a plate for later use. Step 5: Prepare ginger powder, chili powder, garlic, onion, sugar, sesame seeds, shrimp paste, and cut some shredded white radish and green onions. Step 6: Squeeze the garlic and onion into juice. Step 7: Put the shredded radish and green onions into a transparent container, squeeze the garlic and onions into juice, then add two spoons of chili powder, two spoons of ginger powder, two spoons of sesame seeds, and 1 spoon of sugar. , 1 tbsp shrimp paste, 1 tbsp salt. Step 8: Gently and slowly blend the seasoning into the shredded radish with your hands. After about 20-30 minutes, the shredded radish will become soft. Step 9: Take the soft cabbage in your left hand, peel the cabbage layer by layer with your right hand, and brush each piece with shredded radish seasoning that combines a variety of flavors. After that, roll up the cabbage and seal it with a plastic bag to prevent air from escaping. Go in and wait for fermentation. It will be ready to eat after about two days. Generally, under the condition of 5℃, the storage time can be 15 days to 20 days. The taste of kimchi is different depending on the time. This is the most common way to make kimchi. It is said that there are more than 200 kinds of kimchi in Korea, and more than 30 kinds are commonly eaten. In addition to vegetable kimchi, there are also meat and seafood kimchi. In the countryside, farmers store kimchi in large vats and eat it slowly. People in the city will buy a kimchi refrigerator according to the number of their families, put the prepared kimchi or the kimchi bought from the kimchi company in the refrigerator, and take it out to accompany meals every day. Type 2 introduction: Korean pronunciation of Korean kimchi: "Listen to it" Ingredients: Chinese cabbage, garlic salt, fish sauce, chili powder, sugar Note: Fish sauce is the most essential thing, which is why Chinese spicy and sour kimchi and Korean kimchi are the most popular. Different places. In Korea, almost every household makes their own fish sauce. Chinese people don’t eat it, but it is sold in large supermarkets for about 8-10 yuan a bottle. Most of it is fish sauce from Thailand. The first step: buy 5 pounds of Chinese cabbage, cut it into pieces, pickle it with an appropriate amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial ingredients will be ready. Step 2: Find a large pot that can be turned over, grind the garlic finely (a little more, about 3 taels of garlic for five pounds of Chinese cabbage), chili powder (depending on your taste), then add sugar and fish sauce (just As much as soy sauce), you can also add some more salt according to your own taste. Just mix these seasonings together, just like filling them with dumplings. Step 3: Fermentation and fermentation should be sealed. The fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer, and a week in winter. Step 4: Taste the delicious food, but be careful not to let it go too long. It's too long. I suggest single friends to share it with friends after making it. Otherwise, it would be a pity if one person can't finish it and spoil it. The third method: Korean kimchi making method Ingredients: 1 Chinese cabbage; 2 radish and carrot each; 1 squid Seasoning: 1 bottle of Korean hot sauce (Kimchi); 1 bottle of Thai fish sauce (ordinary fish sauce is also acceptable); 1 bottle of Mirin (Japanese seasoning) - the above 3 items can be purchased in large supermarkets. 1 bottle of salt. Method: 1. Cut the Chinese cabbage into 4 halves, peel each leaf and sprinkle it with salt, put it in a container, put a plate on top, press a heavy object on the plate, and marinate overnight. 2. Cut the squid into shreds, add some water, add fish sauce, and marinate overnight. 3. Cut the radish and carrot into small strips, add a little salt, marinate for about 10 minutes, and drain off the water. 4. Take out the Chinese cabbage, wash off the salt, squeeze out the water, and cut into small pieces. Add marinated squid, daikon, and carrots. Stir in Korean chili sauce, mirin, a little soy sauce, sugar, and green onions. Put into container and press tightly. Marinate for 1-2 days.

How to make the most famous Seoul spicy cabbage in South Korea: 1. Divide the cleaned whole cabbage into two halves or quarters (note: cut vertically) and marinate in salt water. 2. Cut the radish into thin strips. 3. Wash oysters (sea oysters) and seafood with salt water. 4. Add an appropriate amount of chili powder to the shredded radish and stir it. 5. Mash various seasonings (garlic, ginger, etc.) into a puree and add to (4). Add appropriate amount of fish sauce, salt, and sugar to taste and mix well. 6. Finally add the oysters and mix well (the filling is finished). 7. Sandwich the stuffing between the pickled cabbage leaves. 8. Spread the filling starting from the cabbage core until the outer leaves are finished. 9. Finally wrap it with the outermost leaves. Arrange the spicy cabbage neatly into the jar and lightly press it with a layer of pickled cabbage leaves.