Step 1

The cabbage in my father’s field, looking like it was at the end of October, was green, and it looked open on the outside, and it was already very solid inside. Every time my mother feeds the chickens, she pulls a few leaves from the outside, and when there is no cabbage, she pulls some from the ground, and sometimes I feel that the food is really not as fresh as my chicken.

Step 2

The cabbage harvested in November is piled up in several layers, and every time I go home, I will take one back. My sister has never been interested in these in the field, and she has liked everything since the epidemic a while ago, and every time she comes home and asks her if she wants to bring her, she wants cabbage, green onions and pumpkin.

Step 3

Remove the old leaves from the cabbage, cut it in half in the middle, and cut the stalk with a knife. Marinate in thick salted water overnight, wring out and set aside.

Step 4

Peel the radish and cut it into small pieces.

Step 5

Add salt to remove water and set aside.

Step 6

Prepare garlic, celery, green onions and a pear, there are no fresh green onions, directly use the green onions and pears in the pickles.

Step 7

All ingredients are crushed.

Step 8

Add chili noodles, and put the amount according to the spiciness you can accept, as much as you want.

Step 9

Add a little salt, not too much, the cabbage and radish have been pickled and have a salty taste.

Step 10

Mix well and set aside.

Step 11

In the form of mixing, you can also boil a little glutinous rice flour water and add it to increase viscosity and adhesion, but I didn’t put it.

Step 12

Spread the mixture on cabbage, and each layer should be wiped.

Step 13

The plastered look is twisted and sturdy.

Step 14

The crisper box is occupied, and there is no surplus available, so put it in a fresh-keeping bag and store it at about 10 degrees. It can be eaten after five or six days, and the acidity will slowly rise as it ferments.

Step 15

Mixed radish.

Step 16

Also pack in a sealed bag. Radishes are watery and flavorful quickly, and can usually be eaten the next day.

Step 17

Finished kimchi can be served with porridge, soup, stir-frying, fermented products can be eaten appropriately, which is good for the intestines.

Step 18

Radishes can be eaten the next day, and cabbage will have to wait another two days.