Korean kimchi

The must-have seasonings include apples, pears, carrots, sesame seeds, garlic (half a head), leeks, ginger, shrimp skin, white sugar, rain dew, Korean chili paste, chili powder, and preferably a little white radish. I forgot to buy it. Forget it, it will not affect the taste too much. You can purchase materials according to your own needs

Use heavy salt to soak the cabbage in it all day until the cabbage is soft and fluffy. It's best to put some weight on it. I used two bags in a fresh-keeping bag and put water pressure on it, and it will soften quickly.

Wash it with water and twist it out for later use. Under normal circumstances, you can add seasoning directly at this stage, but I don't like to cut it after marinating, so I cut it all. Of course, there is definitely a difference between sliced kimchi and unsliced kimchi. According to Koreans, the taste is better without slicing, so you can test it yourself;

I didn't want to feel it would be troublesome to cut it after soaking it, so I cut it all and processed it!!!

Shred carrot and marinate with salt for a while. Synchronize this step with white carrot ~~~

Apples, pears, garlic, and ginger are all beaten into paste for later use ~~ It is said that every household in South Korea has different kimchi. Some use other fruits and spices. Everyone can try it yourself. I have heard of cloves, plums, dried fish, etc.~~~

Prepare some shrimp skins, add some water, and then put them in the microwave for 3 minutes. You can make something similar to shrimp paste to freshen up. Of course, sisters with good financial conditions can directly buy shrimp paste, or use fresh shrimp and salt rouge. In fact, there is not much difference in taste, and I personally feel that this is more economical and affordable

Add fish sauce and Korean chili sauce

All the ingredients were complete, so I put in a little more Sichuan pepper. Because it was very spicy, I put in a small amount. In fact, the amount of chili powder and chili paste is not enough now. I didn't buy it at that time, so I made do with it. Later, I went to Taobao to add chili powder. Pay attention to everyone buying rough kimchi chili powder. I heard a Korean aunt say that it tastes better

Mix everything evenly. There is not enough chili powder, otherwise it will turn red. Everyone, pay attention to selling kimchi chili powder, you must buy Korean kimchi chili powder, not from Sichuan and other places in China. It will be very spicy. You can also buy Qingdao's Huhu brand chili powder. Korean-flavored ones are very red but not spicy. You can buy them on Taobao

Add the chopped kimchi and stir until evenly blended

All mixing is complete!!

Pack it and ferment at room temperature for one day. Put it in the refrigerator at noon tomorrow. It will be ready for consumption the day after tomorrow. The optimal fermentation temperature for kimchi is 0-25 degrees Celsius. You can adjust the time to put it in the refrigerator based on your own experience. The longer it is left, the more delicious the kimchi. When it is very sour later, it can be used to make kimchi soup, copy pork belly, copy rice cakes, etc.~~~

As I said before, I don't have enough chili powder. I've added it online in the past two days. I put it in today. Hahaha, it's okay, it tastes good. I can start eating today! The finished product tastes great!

I used existing kimchi to make other dishes ~~~ Kimchi rice cake ~~ Very delicious, soft QQ, sour and spicy ~

Korean kimchi cake, sour, spicy and delicious!

The pork belly with kimchi also tastes great!