Supplementary ingredients: 300 grams of apples, 50 grams of carrots
Seasoning: 15 grams of green onions, 5 grams of ginger, 3 grams of garlic (white skin), 25 grams of salt, 10 grams of sugar, 20 grams of chili powder 1. Cabbage leaves cleaned, torn with the hands of the small pieces (torn by hand than the knife cut to taste) Oh);
2. carrots peeled and cut diagonal elephant-eye slices (you can also use food processing cut flower shape), put into a container, put a layer, sprinkle a layer of salt, put a layer of salt, put a full, on the top of the heavy weight, parked overnight;
3. the next day, and then pressed out of the vegetable juice brine, washed with clean water, dry control;
4. cabbage, carrots, apples, scallions, ginger and garlic on the end of a clean pot, put sugar, chili powder, a little monosodium glutamate mix well, and with a clean plate compacted, covered with a clean gauze, fermentation at room temperature until the sour aroma of the nose (about 1-2 days, winter needs to be fermented next to the heater for more than a day), deposited in the refrigerator;
5. Sour, spicy, fresh, crispy, light and refreshing Korean kimchi can be eaten. Korean spicy cabbage preparation tips: 1. add sugar is for fermentation to feed the bacteria;
2. chili powder is best used in Korea, Chinese-made grinding chili without removing the seeds, quite cheap but not good;
3. acidity should come from the natural fermentation, not the addition of vinegar;
4. North Korean kimchi can be eaten directly, but also can be used to stir-fry vegetables.