Ingredients:

1 Chinese cabbage, 1 white radish, 1 carrot, half onion, 1 handful of chives, 1 apple, 1 pear, 2 garlic Whole, 2 large pieces of ginger

Seasoning: 1 pack of extra fine chili powder (50g), shrimp paste, fish sauce, white sugar, small dried shrimp or shrimp skin, glutinous rice paste (one cup of water: , 2 tablespoons of glutinous rice flour)

To make glutinous rice paste: boil 1/2 cup of water, add glutinous rice flour to the remaining 1/2 cup of water, when the water boils, add the glutinous rice water, mix well by hand Let cool after evenly mixing.

Don’t pour too much soup into the glutinous rice noodles. You won’t see any flowing soup after the kimchi is cooked, because the vegetables will become watery over time.

Preparation method:

05. Cut the Chinese cabbage in half (I cut it into four parts here by mistake. It will not be easy to put the seasoning shreds later. It is best to Cut in half)

06. Soak the cabbage in 15% salt water for 8-10 hours.

07. Take out the soaked cabbage, rinse it with cold water and drain it.

08. Grind the garlic and ginger into a puree in a blender.

09. Put extra fine chili powder in the basin, add the glutinous rice paste that has been prepared and cooled in advance, and stir evenly.

10. Grate 1 white radish, 1 carrot, half an onion, 1 handful of chives, 1 apple, and 1 pear into shreds. Place in a bowl with chili powder.

11. Pour in the minced garlic and minced ginger (the amount of minced garlic and minced ginger is 1:1)

12. Add 4 tablespoons of shrimp paste and Appropriate amount of fish sauce (fish sauce and shrimp paste are salty) so no need to add salt. Shrimp, appropriate amount of white sugar (the amount is up to you, you can taste it while mixing. My family’s food is sweet, so I put a lot of shrimp paste and white sugar)

13. Wear gloves to handle All the ingredients are mixed together to form seasoning shreds. (The vegetables will soon come out of water, and when they become soft, mix them with clean chopsticks)

14. Open the leaves of the cabbage, put the mixed seasoning shreds into the leaves of the cabbage, and spread it on each layer. Evenly.

15. Finally, each layer is filled with shredded cabbage.

16. (To make pickled radish) Cut another white radish into pieces, soak it in salt water for half an hour to remove the anger, then rinse it with cold boiled water and drain the water, and mix it evenly with the seasoning shreds That’s it.

Preservation of kimchi

01. Seal the prepared kimchi in a food bag.

02. Store in a box with good sealing performance, and the mouth of the bag must be tightly tied.

03. Close the lid and ferment at room temperature for 24 hours in summer and 48 hours in winter. Then put it in the refrigerator to ferment for 10 days. (The longer it is left, the more sour it will be)

Tips:

1. Be sure to wear gloves when mixing kimchi, not only for hygiene reasons, but also because chili powder is very Spicy. Don’t come to me if your hands hurt:)

2. The container and chopsticks used for making kimchi must be clean and free of raw water. When washing vegetables, you should also wash them with cold boiled water and then drain the water thoroughly.

3. The sealing performance of the box containing kimchi must be good, otherwise the smell of kimchi will be very strong and there will be a peculiar smell in the refrigerator.

4. The reason for adding glutinous rice paste is to make the chili powder thicker and taste better. If you do not make glutinous rice paste, you can also use cold boiled water instead.