Homemade kimchi (cabbage) practice instructions 11. cabbage piece by piece separated and washed. You need to have a flat shape, not a round one.

Homemade kimchi (cabbage) practice diagram 22. washed and folded in large to small. The next step is to put into the pot, stacked in the pot does not take up so much space, but also easy to take care of.

Homemade kimchi (cabbage) recipe illustration 33. Use a deeper pot to boil half a pot of water, and when the water boils, put the cabbage into the blanching soft. Take the head of the cabbage end down, because this head is thicker, to cook a little longer. The pot is too small, so I blanch it in batches.

Homemade kimchi (cabbage) recipe illustration 44. Wrap the leaves one by one like this, after wrapping them, you have to press them with your hands to squeeze out the water inside, and then put them into jars. Jars with glass, ceramic can be, but do not use plastic or metal, in case of chemical reaction with the acid.

Homemade kimchi (cabbage) practice diagram 55. take a bowl, add sugar, vinegar, salt, diluted with warm water, adjusted to their preferred degree of sweet and sour, the flavor should be a little heavier, because the water in the cabbage will be diluted some more. Pour into a jar and add 2-3 cloves of garlic to sterilize and enhance the flavor. Stir a few times with chopsticks to get the air bubbles out of the cabbage. Marinate for 3-5 hours and it's ready to eat.