Youjia’s secret recipe for Korean kimchi

1.Chop the Chinese cabbage into slices and wash.

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  2. Use 2-3 tablespoons of edible salt to marinate for ten minutes.After the water comes out, wash and drain, pinch off excess water and set aside.

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  3. Take out and cut into four squares of even size.

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  4. Cut the carrots into shreds, pickle them with salt, filter out excess water and wash them , put into pot together with chopped Chinese cabbage.

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  5.Cut the garlic and ginger into pieces and mash them into puree with a food processor.

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  6.Put the diced apples into the food processor, remember not to add water , beat together with minced garlic.

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  7.Pour the minced garlic and apple into the serving basin , dice the fresh chili peppers and use a food processor to make chili puree.

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  8. Pour in the chili puree and stir evenly with the vegetables.

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  9. Cut the pear into cubes, put it into a food processor and puree it, and pour it together Mix well.

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  10. Pour in dried chili pepper or chili powder, stir once, then add About four tablespoons of fish sauce and stir evenly.

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  11. Stir constantly to evenly cover all the cabbage and radishes with the homemade seasoning.The silk is basically formed at this time.

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  12. Cover with plastic wrap and let it sit in a cool and dry place overnight, waiting for the pickles.Fermentation.

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  13. After fermentation, take it out for about one day and pack into lock boxes.Seal it and refrigerate it, and eat according to the amount when you need to eat.