How to make Korean spicy cabbage

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  1.One head of cabbage, about 2000 grams

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  2.First Cut off the unnecessary roots

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  3.Cut the cabbage in half

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  4. Make a cut in the middle, not all of it, to make it easier to sprinkle salt layer by layer.

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  5. I used 200 grams of salt for a whole cabbage, spreading it evenly layer by layer.This time I used fine salt.The coarse salt I used before was not easy to melt, so it took a long time to wait for the cabbage to wilt.Add fine salt and the cabbage will become wilted in about 4-6 hours.

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  6. About 300 grams of garlic, about 4 heads, I crushed and peeled it , or your nails will hurt too

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  7.Put 300 grams of garlic and 60 grams of ginger, Mash an apple and a pear into a puree and stir evenly.

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  8. For 20 grams of glutinous rice flour, I added 60 grams of water and used low heat.Boil until thickened, stirring constantly, then pour into the chili noodles and stir evenly.

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  9. Then pour the garlic, ginger, apple and pear puree into the chili noodles, and add 20 grams of sugar, 20 grams of fish sauce, 10 grams of MSG (optional) and 35 grams of leeks (I grabbed a small handful and weighed it).Our family doesn’t like to eat anything too sweet, so sugar Put less.

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  10. After the cabbage is completely pickled until wilted, rinse it with water and you can taste the saltiness.If it's light, you don't need to add salt if you think it's okay.If it feels bland, add some salt to the hot sauce.Wring the cabbage dry.

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  11.Apply the prepared sauce layer by layer

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  12. Make sure every layer is applied to every part.

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  13. Then put it into the kimchi jar, cover it, pour water on it, and ensure it is sealed.

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  14. Just wait quietly for 20 days, because I am from the north and the floor heating at home is too hot., so they are placed on the north balcony, which can be slightly cooler.This kind of kimchi will no longer contain nitrite if eaten after 20 days.