Chinese cabbage: 2 pieces, white radish: 1 piece, leek: 1 pair-2 pair, shallots: 1 pair-2 pair, pear: 1 piece, apple: 1 piece, onion: 1/4 piece, garlic (round garlic) : 2 pcs, ginger: 1 head, shrimp paste: right amount, fish sauce: right amount, rice wine: right amount, beef powder: discretionary, not added, chili powder (Korea): right amount (as much as possible, bright and not spicy) ), White sugar: appropriate amount, pepper: optional, coarse salt (sea salt): appropriate amount, rice cereal: 1 medium bowl,
Step 1: Two Chinese cabbages, cut into four petals with two blades horizontally and vertically. Wipe each leaf with coarse salt (you can use only the greens) and place it in a salt water container prepared in advance. Let it marinate for 6-8 hours. It is better to have soft, salty taste of cabbage leaves
Step 2: Before making kimchi, use a rice milk paste (rice and water). If there is no utensil, you can use water starch instead, but it is recommended to use rice starch. Let it cool after it’s done.
Step 3: Wipe the white radish, don’t overdo it, just add ingredients, sprinkle a little coarse salt, and set aside
Step 4: Wash and peel the apples and pears. I forgot to shoot the pears.
Step 5: Take 1/4 of the whole onion, and crush it with garlic (more), ginger (less, roughly three to seven ratio with garlic), apple and pear together with a juicer or other utensils. Shattered picture and forgot to take it again
Step 6: Wash the shallots and leeks and cut into sections.
Step 7: Prepare the relevant seasonings, the fish sauce is not in the mirror, salt and pepper are all fine, the pepper is not black pepper
Step 8: Mix shredded radish and shallots with chives, a bit of coarse salt, the right amount of sugar (not too little), the right amount of beef powder (the beef powder itself has a salty flavor, not too much, or not added, more original), pepper (moderate Too little, just taste, but do not add), more pepper noodles (more or less depending on taste), add crushed apple pear onion ginger garlic, put shrimp paste (not too much, if the taste is light, you can adjust it again) For more flavor, you can first crush some), fish sauce, rice wine, rice cereal, stir. Taste salty, just a little bit salty, but if the cabbage itself has a salty taste, just fine.
Step 9: Wash the pickled cabbage with water and control the moisture in advance (about 2-4 hours). Put it into the prepared seasoning, and spread it on the inside and outside evenly.
Step 10: Allow it to stand at room temperature for a long time (in a cool and dark place). If it is summer, pay attention to the temperature. Then keep it in the refrigerator for one layer and serve it after 7 days.