How to make Korean kimchi

According to reliable reports, many people have been afflicted with the cancer of laziness. The so-called "lazy" cancer actually refers to the cancer caused by one's own laziness, the most obvious of which is stomach cancer. The occurrence of gastric cancer is basically due to diet. If you cook your own meals at home regularly, you will not get stomach cancer at all. Now, let me tell you how to make Korean kimchi.

1. Peel off the outermost layer of the Chinese cabbage and cut it into four.

2. Sprinkle a little salt on each layer, especially on the cabbage stalks.

3. Put an appropriate amount of salt in a clean vegetable washing basin, rinse it with cold water, and then put in the cabbage sprinkled with salt.

4. After putting everything in, the amount of water should cover half of the cabbage, then press down with a heavy object and marinate overnight (I put another basin of water on top of the cabbage).

5. Rinse the cabbage that has been pickled overnight with clean water several times, then rinse it again with clean cold boiled water, squeeze out the water and set aside.

6. Add 50g glutinous rice flour and 500g water (1:10), mix well, then put on the fire and cook while stirring until bubbling and sticky. Then cool completely and set aside.

7. Add 200g of chili powder to the cooled glutinous rice paste.

8. Mix the glutinous rice paste and Korean chili powder thoroughly.

9. Peel and core the apples and pears and blend them into a puree. Pour in the chili paste.

10. Chop the garlic, ginger and onion and add them to the chili paste (you can also use a blender to blend them).

11. Add 50ml fish sauce and mix well.

12. Add sugar and stir well.

13. The last step of the marinade is to add celery or leek segments according to personal preference. I didn’t have any at home, so I only added shredded carrots. Stir well and apply.

14. Spread the cabbage that has been squeezed dry, put on disposable gloves, and spread a layer of marinade evenly on each layer of cabbage.

15. After applying, place in a glass jar.

16.Finally, cover it with a layer of marinade.

17. Wash, peel and dice one green and one white radish, sprinkle a layer of salt and leave it for half an hour. A lot of water will come out, so drain it.

18. Then pour the diced radish into the marinade and mix well.

19. Fill in a clean container and seal it for storage.

20. Seal and ferment at room temperature for 2-3 days. Refrigerate for 5-7 days before eating.

Korean kimchi is not complicated to make. I believe that if you read the above carefully, you should be able to gain something from it. Of course, if you want to taste your own craftsmanship, then please give it a try.