Put it in the refrigerator and ferment it for 3-5 days.

The following Korean kimchi practice for reference, first of all, to prepare materials: cabbage: 1500 grams, apple: 1, chili pepper: 150 grams, ginger: 50 grams, garlic: 50 grams, salt: 50 grams, glutinous rice flour: 50 grams.

1, the cabbage washed and cut, put into a container sprinkled with salt, marinate for 12 hours

2, the apple into the juicer into the juice

3, a small pot of glutinous rice flour, apple juice, pear juice, simmering over medium heat to become a paste

4, the glutinous rice paste cool, add chili pepper, minced ginger, minced garlic, stirring

5, and then put on the gloves!