To make simple pickled cabbage first cut the cabbage into 4 petals, soak in salt water for 8 hours, wash and dry for 3 hours, shred and stir in the auxiliary ingredients, then stir in shrimp paste and chili powder for seasoning, plus cooked batter; wipe the dried cabbage leaf by leaf with the seasoning, and smear all the stalks of the cabbage root all over. Each piece of pickled cabbage, all with the outermost leaves to hold the inside, arranged neatly into the container inside the temperature of about 3 degrees under the storage of 3-5 days can be eaten.

Kimchi is a lot of people like to eat, different places to make kimchi are different, then today we will teach you to do simple Korean kimchi cabbage.

Cabbage cut into 4 flaps, 2 or 3 pounds of cabbage in half on the line.

Soak the cabbage in salt water for 8 hours, wash and dry for 3 hours (the time can be adjusted according to the weather).

First of all, the white radish, onion rub silk, and then ginger and garlic blender blended into a paste, green onion shredded, all and shredded radish and onion shredded and blended.

Then stir in shrimp paste and chili powder for seasoning, because shrimp paste is relatively salty, so seasoning salt must be controlled, plus cooked batter.

With gloves, wipe the dried cabbage leaf by leaf with the seasoning, wipe the stalks of the cabbage root all through. For each piece of pickled cabbage, use the outermost leaf to hold the inner one, arrange it neatly and put it inside the container and store it under the temperature of about 3 degrees Celsius for 3-5 days and then you can eat it.