Korean kimchi

Slice cabbage (usually split it in the middle and cut it as you eat, but I like to cut it first. On the one hand, it's easy to mix well, and on the other hand, it's easy to take when eating), slice the radish, cut it into pieces, and wipe it into shreds at your disposal. I will wipe some of it and break it with a blender. Sprinkle a lot of salt on the surface of cabbage and radish, press a basin of water on it, and dry it overnight. The cabbage will become soft. Pour out the salt water and control it for later use. Put onions, ginger, garlic, peppers, apples, pears, and white radishes in a blender and break them (chop them up if you have the strength). After breaking, add white sugar (put more delicious), fish sauce (four tablespoons of one cabbage), and shrimp paste (a small amount), stir again, OK, pour it out, place it in a basin, and stir it evenly with the dehydrated cabbage and radish. Add two chopped leeks to decorate the color. Don't add too much water when breaking up the seasoning with a blender. Keep it thick and thick paste so that the seasoning can hang evenly on the surface of the cabbage.

Put the mixed kimchi into a sealed container, place it in an environment of about 5 degrees Celsius and ferment for more than one week (kimchi stored at 5 degrees Celsius is best), and eat it for 3 days above 20 degrees Celsius. Eat it directly with sesame cakes, or make kimchi soup or kimchi fried rice

I posted the finished kimchi I made last time, made from whole cabbage, but when eating it, I thought it was troublesome to cut it, so I just cut it all into slices at once. Isn't it very tempting?