Step 1

Divide a Chinese cabbage into two halves and cut off its tail with a knife.

Step 2

Divide half a cabbage into pieces and stack them one by one by hand (easy to use and cut neatly) and cut them at an angle of 45 degrees! Beginners should be careful not to cut their hands with knives

Step 3

Put the cut cabbage into an empty basin, pour 2/3 of the coarse salt and 200ml of water in turn, and soak for about 40 minutes ~ 1 hour.

Step 4

During the pickling process of cabbage, we can prepare the seasoning sauce in advance: 1 cup of coarse chili powder + 2/3 cup of sugar + fish sauce + dried shrimp paste: 1/2 cup + 2/3 cup of garlic (mashed) + 1/2 spoon of ginger mashed (spoon for eating) Note: All these seasonings are only enough to make half a cabbage, if you want to make a cabbage, you need to double the amount!

Step 5

Now let’s prepare the side dishes: Shredded onions and carrots for later use. Shallots and leeks cut into 4~5cm long vegetables.

Step 6

Rinse the pickled cabbage with water 2~3 times. Be sure to wash it, otherwise it will be very salty and salty. The rinsed pickles need to be dried to remove excess water.

Step 7

Pour the prepared seasoning into a basin filled with cabbage and stir well with both hands, stirring as hard as possible (but don’t crush the kimchi too hard lol)

Step 8

After stirring thoroughly, pour in the side dishes prepared in advance and stir thoroughly (the method is the same as 7)

Step 9

After stirring, you can put some white sesame seeds (or leave it out) according to your personal taste, does it feel a bit higher! Do you have an appetite?

Step 10

End of plate. Friends who like Korean kimchi can try making it at home. You don’t need to ferment for a long time, so you can eat authentic Korean kimchi! If you need to eat sour kimchi, you need to put it in the refrigerator for about 3~5 days.