A cabbage

Korea pepper moderate amount

Proper amount of salt

A medium-sized apple.

A pear

Half a radish

Sanliang leek

Two spoonfuls of Korean fish sauce

A spoonful of Korean shrimp sauce

Proper amount of sugar

Ginger amount

Garlic right amount

The practice of kimchi (spicy cabbage)

Cut the head of Chinese cabbage into four petals, and the leaves are more complete after being torn by hand. Sprinkle salt evenly on each leaf, put it in a clean oil-free container, cover it for 24 hours, then remove the water and take it out. Tear a little leaf to taste the salty taste. If the salt is too salty, rinse it with water.

Heat glutinous rice flour with a little water to make glutinous rice paste. Pay attention to small fire and stir constantly during heating to avoid burning the pot. After that, according to your own taste, add a proper amount of Chili powder to the glutinous rice paste. This step is to use hot air to rush out the fragrance of Chili powder, and at the same time make Chili powder not thick or dry. If you don't want to buy glutinous rice flour, you can directly brew Chili powder with boiling water, but the kimchi will be very watery. After making, add appropriate amount of sugar according to personal taste.

Apple, pear and ginger are cut into pieces, and garlic is peeled.

Garlic peeling is a troublesome process. Every time I press garlic with a knife, the skin will crack and the peeling process will be faster.

Mash apples, pears, ginger and garlic with a cooking machine, and add them into Chili sauce to make a sauce.

Add two spoonfuls (China spoonfuls) of Korean fish sauce to the Chili sauce.

Add appropriate amount of shrimp sauce to the sauce.

Wipe the white radish.

Finally, evenly spread sauce on each leaf, put the cabbage into a research container, stack one cabbage layer by layer according to the size of the container, sprinkle shredded white radish and shredded leek on each layer of cabbage, seal it with plastic wrap or container cover after all the work is completed, and leave it for 20 days to a month to eat. The results showed that the nitrite content of pickled vegetables decreased with the increase of pickling time, and it was the safest to eat it from 20 days to 1 month. In addition, the pickled ingredients must be fresh, otherwise the nitrite content will increase.