Add the right amount of glutinous rice flour and apple into it, do out of the kimchi will be crunchy and sour, the specific method is as follows:

Materials: Chinese cabbage 2000g, chili pepper 200g, glutinous rice flour 65g, carrots a (about 200g), apples a pear, a ginger a big piece, garlic a head and a half, salt moderate, chicken moderate

1, first of all, first of all, in in every piece of vegetable leaves evenly sprinkled with salt, placed in dehydration for about 12 hours.

2, and then the apple and pear pieces, add the right amount of water, with a blender into juice.

3, in the stainless steel pot pour glutinous rice flour and juice, heating until the batter thick, set aside to cool.

4. While the batter is cooling, prepare the other ingredients: chop the ginger and garlic.

5: Wash the carrots and cut them into thin strips with a tool or a knife.

6, then rinse the cabbage in a basin of salted water, then squeeze out the water.

7: When the batter is cooled until it is not hot, add chili noodles, minced ginger, minced garlic, shredded carrots, chili sauce, salt and chicken essence, and mix well.

8: At this point, put on disposable gloves and smear the chili paste on every leaf.

9, into the preservation jar or preservation box, marinated and fermented for 3-5 days, can be served.