Step 1

Chinese cabbage was originally salted to make kimchi, I don’t like the uncrispy pickled taste, so I dry it for a day and the water is half dry before making kimchi! You can freely choose the taste! It can also be salted to kill water and then washed, and now many Korean restaurants have improved! They all taste crunchy!

Step 2

This is the soul of kimchi

Step 3

Melt the apples, pears, garlic, and ginger in a food processor, and cut the shredded carrots, white radish, and leeks into sections!

Step 4

Add all the ingredients to the cooked glutinous rice flour paste and mix well

Step 5

Because Chinese cabbage is not salted, just try it yourself and feel a little bitter, salty and sweet!

Step 6

There is no piece to mix well

Step 7

Put it in the box

Step 8

Arranged

Step 9

Cover the box and ferment at room temperature for a day, see that there are bubbles in it, it is fermenting, put it in the refrigerator and refrigerate, and want to eat sour fermentation for ten days!

Step 10

Put it in the refrigerator the next day, and basically I ate it on the second or third day! Because the kimchi eaten outside is sour, you can eat it if you want to eat it, and it will be sour after a week! They marinate the old pickle juice with the new pickles, so it tastes good!