Step 1

When buying a Chinese cabbage in the vegetable market, do not wash and peel off the bad leaves on the outside and cut it in half or all four, and then spread it with salt on the root stem of the vegetable stalk, and do not apply salt to the leaf area. Put the salted Chinese cabbage face up in a basin. Marinate for more than eight hours…………

Step 2

Check the results of pickling cabbage for more than eight hours, you can directly fold the roots of the cabbage in half, if it is soft, it means that it has been developed, at this time there should be a lot of brine in the pot, put the vegetable leaves in it and soak it. Then put the pickled Chinese cabbage on the tap and rinse, wash off the excess salt, put it aside to dry, or squeeze it dry with your hands.

Step 3

When drying cabbage, you can start making kimchi sauce. Make glutinous rice paste first: Put the glutinous rice flour in a pot, then add water and cook over low heat while stirring until it becomes a batter without grain.

Step 4

When the batter cools, we need to prepare carrots and pears. Peel and shred everything for later use. Shred the ginger and set aside. Next, we can simply pour all the remaining ingredients into the glutinous rice paste and mix well.

Step 5

Spread the prepared pickle ingredients on the pickled cabbage piece by piece, spread it all from the roots to the leaves, and put it all in a sealed container and ferment it in the refrigerator for more than two days before you can start eating

Step 6

The finished product after two days, praise or not! Kimchi soup Kimchi cakes can be made