How to Make Kimchi (Spicy Cabbage)

Ingredients [1407881]:
Cabbage: One, Chili powder for spicy cabbage: 200g, Fish sauce: 50ml, Shrimp paste: 50ml, Garlic: One, Ginger: Moderate, Apple: One, Pear: One, White radish: One, Onion: One, leek: right amount
How to Make Kimchi (Spicy Cabbage)-Make One Day
Step 1: The amount of one cabbage. Wash and dry the cabbage, cut it into quarters, and cut the white radish into slices. In a container without water and oil, marinate with salt (more points) and marinate for about 5 hours to make the cabbage water soften and fold continuously. Wash with cold water and drain for later use.
How to Make Kimchi (Spicy Cabbage)-Make One Day
Step 2: The amount of one cabbage: one apple, one pear, one garlic, 25g of mashed ginger, put into a bowl, add about 200g of fine paprika and stir to form a paste. Add about 150g of shrimp paste, continue stirring the fish sauce, and finally put the leek section washed and dried before. Be sure not to see raw water during this period, and keep the utensils dry.
How to Make Kimchi (Spicy Cabbage)-Make One Day
Step 3: Put a seasoning brand that I use. You can search for kimchi and paprika on the Internet and it will come out. I also hope that everyone can follow my Taobao shop:
How to Make Kimchi (Spicy Cabbage)-Make One Day
Step 4: Put the mixed sauce on the cabbage layer by layer with gloves, and put some sauce on the root.
How to Make Kimchi (Spicy Cabbage)-Make One Day
Step 5: During the process, some sauces will fall in the box and the sauce left in the sauce bowl. You can put the radish strips in and stir well.
How to Make Kimchi (Spicy Cabbage)-Make One Day
Step 6: Roll the spicy cabbage from the leaves and put the mixed radish sticks and onions underneath. Put it in a sealed box and ferment for about 2 days, then put it in the refrigerator to continue fermentation for 3-4 days, and you can eat.
How to Make Kimchi (Spicy Cabbage)-Make One Day
Step 7: The prepared kimchi can be eaten raw as a side dish, or it can be made into a delicious kimchi soup.