Korean kimchi, frankly speaking, I haven’t figured out yet, what is its specialty, the Northeast or other countries? Are kimchi and sauerkraut the same thing? What's the difference? It’s okay if you don’t understand it, you can cook it and eat it, and it tastes delicious. Hehe. Korean kimchi is so expensive here. I want to buy some every time I come across it, but I’m scared off when I see the price. It’s over 20 per pound. In fact, the cost is very low, and the food is all very ordinary, made from pickled cabbage. If you are interested, you can make it at home. It's easy to make, but the prerequisite is that you have to master the know-how and understand the selection of ingredients. To pickle spicy cabbage, it is definitely wrong to only use Chinese cabbage, salt, chili powder, and white sugar. There are tricks to making Korean kimchi delicious. Remember to add 3 more ingredients. Seeing these 3 ingredients, many people may find it incredible, but it is indeed delicious and authentic. Pickled spicy cabbage

Secret recipe: 5 Chinese cabbage, 2 packets of salt, onion and ginger, 1 pear, 1 apple, appropriate amount of shrimp paste, 1000g chili powder, 100g sugar, 20g MSG, 150g of rice flour. In the first step, I arranged 5 cabbages. Since I have done it before and I think it was quite successful, I made more this time. If this is your first time and you want to try it, you can also use just one cabbage. , then the ingredients above should also be reduced accordingly. The second step is to clean the cabbage, then cut it into quarters, prepare a small basin, pour 2 packets of salt into it, remember to use raw salt, and then pour in an appropriate amount of water. After mixing the salt water, then put the cabbage into it. It takes more than 8 hours to go in and pickle. Or you can evenly rub salt on each cabbage leaf. You can choose between the two methods.

The third step is to fold the root of the Chinese cabbage until it is pickled. It feels very soft but very tough. Just keep folding it. After the Chinese cabbage is pickled, set it aside to make the most important chili sauce. Pour the rice flour into the pot, then add about 2 pounds of water, bring to a boil and mix until it forms a batter. Step 4: Mix chili powder, sugar, and MSG, then pour in the rice flour, mix well, and let cool. Prepare a head of garlic and a piece of ginger in advance, peel them and put them into a breaker to make them into a puree. Cut pears and apples into shreds, and prepare a little shrimp paste. These three are the three indispensable ingredients. The fifth step is to put all the above seasonings together and mix well, then the chili sauce is ready. After the cabbage is pickled, completely dry up the water, and apply the chili sauce on each cabbage leaf. Be sure to spread it evenly, put it in a pickle jar or sealed jar, seal it, and store it in the refrigerator for 5 days. , it can be eaten within 6 days.