Step 1

Wash and cut the Chinese cabbage into pieces, salt for at least 3 hours, preferably overnight, each slice needs to be evenly salted, and finally press the cabbage with a weight

Step 2

Cut the apples into cubes

Step 3

Cut the pear into pieces

Step 4

Cut the onion into cubes

Step 5

Peel the garlic

Step 6

Peel and cut the ginger into pieces

Step 7

Cut the green onion into sections

Step 8

White vinegar, apple, pear, garlic, ginger are crushed in a blender, and the ingredients are cut into small cubes without a blender

Step 9

Add chili powder to step 8, stir until viscous, then add an appropriate amount of sugar and green onions

Step 10

Squeeze out the water from the cabbage in step 1, rinse it with a cool white water, wash off the excess salt, and taste slightly salty

Step 11

Finally, stir the pickled cabbage and onion well, sprinkle with the finished kimchi sauce, stir well, leave at room temperature for 1-2 days, and then put it in the refrigerator for about two days before eating, if you want to be more sour, you can put it for a few more days