Step 1: Prepare a basin, put half a basin of water and some salt in it.

Step 2: Cut a Chinese cabbage into four pieces by crossing. Then, sprinkle salt one by one.

Step 3: Put the pickled cabbage into a prepared basin filled with salt water and press it with a heavy object. At least 10 hour will make Chinese cabbage soft, and the pressing time can be determined according to different tastes.

Step 4: Wash the softened cabbage with clear 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 and shrimp paste, and then cut some shredded white radish and onion.

Step 6: Squeeze garlic and onion into juice.

Step 7: put shredded radish and onion into a transparent container, squeeze garlic and onion into juice, and then pour in. Then, add two spoonfuls of Chili powder, two spoonfuls of ginger powder, two spoonfuls of sesame seeds, 1 spoon of sugar, 1 spoon of shrimp sauce, 1 spoon of salt.

Step 8: Gently and slowly melt the seasoning into the shredded radish by hand. After about 20-30 minutes, the shredded radish will become soft.

Step 9: Hold the softened cabbage in your left hand, peel it off layer by layer in your right hand, brush it with shredded radish seasoning of various flavors layer by layer, then roll up the cabbage, seal it with a fresh-keeping bag to prevent air from entering, wait for fermentation, and you can eat it in about two days.

Generally at 5℃, the storage time can be 15 to 20 days. Pickles taste different at different times.

This is the most common way to make kimchi. It is said that there are more than 200 kinds of kimchi, and more than 30 kinds are often eaten. Besides vegetable pickles, there are pickles for meat and seafood. In rural areas, farmers store kimchi in vats and eat it slowly. City people will buy a kimchi refrigerator according to the number of families, put the prepared kimchi or kimchi bought from kimchi companies in the refrigerator, and take it out every day when eating.

The second introduction:

Korean pronunciation of kimchi: "listen and see"

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Note: Fish sauce is the most essential thing, which is why China's hot and sour kimchi is the most different from Korean kimchi. In South Korea, almost every family makes their own fish sauce. People in China don't eat it, but they sell it in supermarkets, about 8- 10 yuan, mostly Thai fish sauce.

Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.

Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi.

Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Step 4: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share with friends after eating, otherwise it would be a pity that they can't finish eating alone.

The third method: making kimchi.

Materials:

1 Chinese cabbage; 2 white radishes and 2 carrots each; Squid 1

Seasoning:

Kimchi 1 bottle; Thai fish sauce 1 bottle (ordinary fish sauce is also acceptable); Lin Wei 1 bottle (Japanese seasoning)-all three can be bought in large supermarkets. 1 bottle of salt.

Exercise:

1. Cut the Chinese cabbage into four and a half pieces, peel off each leaf, sprinkle with salt, put it in a container, press a plate on it, press a heavy object on it, and marinate overnight.

2. Shred squid, soak in water, add fish sauce and marinate overnight.

3. Cut the white radish and carrot into small strips, add a little salt, marinate for about 10 minutes, and pour off the water.

4. Take out the Chinese cabbage, wash away the salt, squeeze out the water and cut it into small pieces. Add pickled squid, white radish and carrot. Stir in Korean hot sauce, miso, a little soy sauce, sugar and onion. Put it into a container and compact it. Pickling 1-2 days.

How to make the most famous Seoul spicy cabbage in Korea;

1. Divide the cleaned whole Chinese cabbage into two halves or four equal parts (note: cut vertically) and marinate with salt water.

2. Cut the radish into filaments.

3. Wash oysters and seafood with salt water.

4. Add appropriate amount of Chili noodles to shredded radish and stir well.

5. Stir all kinds of seasonings (garlic, ginger, etc.) into a paste. ) and add them 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 ready).

7. Sandwich the stuffing between pickled cabbage leaves.

8. Fill the cabbage core until the outside leaves are removed.

9. Finally, wrap it with the outermost leaves. Put the spicy cabbage neatly in the jar and gently press a layer of sauerkraut leaves.