Homemade kimchi

1

After washing the Chinese cabbage, completely peel off the largest outer leaves for use. Then cut into four equal parts in half, soak in salt water for about 3 minutes, remove and drain the water slightly, apply appropriate amount of salt on the surface and leaves, place it in a container and press it with a heavy object, and let stand for 4 hours until the leaves soften, wash it twice with clean water, and squeeze out the water.

2

Shred radish and apple, and cut leeks into sections. Add appropriate water to stir up the glutinous rice flour, add it to the microwave over high heat for 30 seconds to form a paste, and let cool. Peel garlic and ginger, and grind them into paste with a garlic grinder.

3

Put shredded radish, shredded apple, leeks, glutinous rice paste, minced garlic, minced ginger, and all seasonings into the container and mix well.

4

Evenly fill the evenly mixed seasonings and ingredients into the leaves of cabbage and wipe them evenly, roll them from the root to the tail, wrap them with the earliest left leaves, place them into a container, cover and marinate at room temperature for half a day until fermentation, refrigerate in the refrigerator. After 2-3 days, you can eat it when it becomes sour.

1. After washing the Napa cabbage, peel off four whole outer leaves and set aside. Cut the remaining cabbage in half, then into quarters. Soak in salt water for about 3 minutes, remove, and drain slightly. Rub an appropriate amount of salt over the surface and leaves, place in a container, weigh down with a heavy object, and let stand for 4 hours until the leaves soften. Rinse twice with clean water and squeeze out the moisture. 2. Cut the radish and apple into strips, and cut the chives into sections. Mix glutinous rice flour with an appropriate amount of water, microwave on high for 30 seconds to form a paste, and let cool. Peel the garlic and ginger, then grind them into a paste using a garlic grinder and set aside. 3. Place the radish strips, apple strips, chive sections, rice paste, garlic paste, ginger paste, and all seasonings into a container and mix well. 4. Spread the mixed seasonings and ingredients evenly between the cabbage leaves. Roll from the root towards the tip, wrap with the large leaves set aside earlier, and pack into a container. Cover with a lid and let ferment at room temperature for half a day, then refrigerate. It is ready to eat after 2–3 days when it develops a sour taste.