How to Make Kimchi

Split the cabbage into four petals, wash and drain.Boil a large amount of water to dissolve salt, then add an appropriate amount of cold water. Place the cabbage in, covering it with foam plastic for 12 hours. The brine should not be too salty; the goal is to soften the cabbage and leach out its moisture.Remove the softened cabbage from the brine, slightly drain off the excess liquid, then spread salt evenly layer by layer. The purpose is to continue leaching water from the cabbage. Mop up the cabbage after 8 hours of salting until it wilts; then remove and squeeze out the excess moisture.

Peel radish and pear, cut into fine strips, chop scallions, ginger, and crush garlic into paste.

Mix the chili powder with warm water to form a paste. Add shrimp sauce, fish sauce, scallion and ginger paste, garlic paste, chicken essence, and a little sugar to make the seasoning.

Combine the radish and pear strips with the prepared seasoning.

Lay out the softened cabbage leaves, apply the mixed filling layer by layer.Finally, place the cabbage leaves with seasoned fillings into clean containers, cover, and store in a cool place for 5-7 days before consumption.|Peaches cut into fine threads, green onions, ginger chopped into mince, garlic smashed into paste; 6 Mix the chili powder with warm water to form a paste and add shrimp sauce, fish sauce, green onion and ginger mince, garlic paste, chicken essence, and a little sugar to make the sauce;

7 Mix the white radish and peach threads with the sauce;8 Take the pickled cabbage leaves and spread them open, apply the mixed substance layer by layer onto the leaves; 9 Finally, place the sauced cabbage into clean storage containers, cover tightly, and store in a cool place for 5-7 days before consumption.mix the chicken essence with a little sugar to make the sauce; 4, thinly slice the white radish and pear;

spread the mixture of sliced radish and pear evenly;spread the mixture on the pickled cabbage leaves layer by layer; wrap the seasoned cabbage leaves in a clean container and store in a cool place for 5-7 days before consumption.

Spread the marinated cabbage leaves apart and apply the seasoned mixture layer by layer.

Finally, place the seasoned cabbage in a clean container, cover it, and store it in a cool place for 5-7 days before consumption.