How to make homemade kimchi

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  1.Prepare materials

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  2. Cut the baby cabbage in half, sprinkle salt between the leaves and marinate for an hour.Add water to cover the baby cabbage.Press it with a heavy object and marinate for at least six hours (or overnight).Wash and break the baby cabbage.Cut into slices, drain in a sieve and set aside.

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  3. Cut the ingredients into shreds and cubes, sprinkle the two-color radish with salt and marinate for one hour.Prepare minced garlic and ginger.

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  4. Cut the apples and pears into pieces, and use a blender to puree them into a paste.(Grating can also be used)

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  5. Add glutinous rice flour to appropriate amount of water and cook over low heat for 3-4 Minutes until it becomes a thick paste, turn off the heat and let it cool.Mix all the ingredients: Korean chili sauce, shredded onions, shredded radish, apple puree, pear puree, leek segments, fish sauce, shrimp paste and appropriate amount of sugar.Mix well and set aside.After 5 minutes, spread the radish cubes and baby cabbage evenly into the bottle.

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  6. Place it in a cool place for one day to ferment.The longer it marinates, the more delicious it will be.