How to make Korean kimchi

People cannot live without food, clothing, housing and transportation every day, which are the most basic things, especially "food", which is related to human life and death. To do well in the "food" aspect, you'd better learn to cook each dish by yourself. So, let me introduce to you how to make Korean kimchi.

1. Split the cabbage in half

2. Sprinkle the pickling salt evenly on the cabbage and in the gaps between them.

3. Add warm water at about 40 degrees, not too high as the cabbage, and press it down with a heavy object (I use a mineral water bottle filled with water) and marinate overnight. Wash off the salt the next day and taste it to see if it is still salty, until it tastes not salty.

4. The ratio of glutinous rice flour to water is 1:2 and boiled in a pot

5. Stir with a spoon. If the glutinous rice flour seems dry, add water and continue to simmer on low heat.

6. Simmer for 3-4 minutes until it becomes thick and let it cool.

7. Add chili powder to the cooled glutinous rice paste

8. Add rain and dew

9. Stir evenly (as shown in the picture)

10. Add minced ginger, minced garlic, and shredded onion

11. Then cut the apple into shreds

12. Add appropriate amount of sugar

13. Stir well and let stand for 5 minutes

14. Place the drained cabbage on a plate

15. Wear disposable gloves and grab a handful of mix well. Step 13

16. Rub evenly on the cabbage leaves

17. Then put down the leaves on top and rub the ingredients evenly.

18. Rub each cabbage leaf with

19. Put it in a sealed jar and leave it for about a day before eating. Of course, it will taste better if you leave it for a little longer.

Now that I have introduced the method of making Korean kimchi, you should have almost mastered it. Then, you can go to the kitchen now and prepare this dish carefully for your family, children and yourself. It is a special kind of "thought".