How to make pickled Korean kimchi

Diseases caused by diet can’t be bought back. If you understand this sentence, would you still dare to eat everywhere? Although there are conscientious businesses, most of them are not. So to save your life, you'd better go home and do it yourself. Now, let me teach you how to pickle Korean spicy cabbage.

1. Wash the Chinese cabbage and cut it into quarters lengthwise;

2.12 When pickling the cabbage, it is best to rub salt on each leaf. Do not just rub the outside, but also the inside.

3.21 Peel and core the apples and pears and cut them into pieces;

4. Put it into the food processor, and also put the garlic leaves, garlic, dried chili and ginger into the food processor;

5. Turn on the machine and beat into pulp;

6. Put the beaten paste in a large bowl, add salt, sugar, fish sauce, strong liquor, chili powder and glutinous rice flour, and mix well to make a sauce;

7. Wear rubber gloves, turn over each leaf and spread the sauce on the leaves of Chinese cabbage;

8. Put the coated Chinese cabbage in a large airtight box and leave it at room temperature for one day. It can be eaten after 7 to 10 days in the refrigerator.

After reading the detailed steps of pickling Korean kimchi, and through repeated attempts, you will definitely be able to make the most delicious one. And from now on, every time you enjoy this delicacy, you will definitely be very pleased. When you are in a good mood, your body and mind will definitely be healthier.