How to make Korean kimchi

We Chinese have a proverb that goes, if you want to keep a person's heart, you must first keep his stomach. I think seeing this sentence, both men and women understand how important it is to cook good dishes. Today, I will show you how to make Korean kimchi. Let's learn it well.

1. Prepare a jar that can hold your cabbage, wash it and drain it.

2. Wash the cabbage and drain the water. (Here I used half a cabbage and the heart. That’s all I had at home, haha)

3. Cut the cabbage into two halves.

4. Spread salt evenly on each slice and put it into a small bowl (it is best to find something heavy to press it down so that the water can be drained out, such as the big bowl next to me)

5. Apply salt and soak for 8-9 hours (because I put something on it, so it soaks faster)

6. After flooding, squeeze out the water.

7. Peel the apples and pears, prepare the onions, ginger and garlic (because I was short of half a cabbage heart, so I used one apple and one pear. Normally, 250 grams of apples and 250 grams of pears are used for one cabbage)

8. Cut into small pieces,

9. Put it into a blender or a soy milk machine, add a little white wine, and beat it into a paste

10. Add chili powder according to your personal preference and mix well

11. Mix into chili sauce,

12. Spread evenly on the cabbage.

13. Bottling

14. Leave it for 3-5 days. (Those who like sour food can wait longer. This is what I just made. I will post the finished product in the form of a log when the time is up. Please pay attention, haha)

If you have been eating takeout for many years, now that you know how to make Korean kimchi, you will definitely want to try making it yourself in the kitchen. Believe in yourself, and what you make will definitely be unique.