Spicy cabbage (Korean kimchi)

That’s all the materials

Tear it apart one by one, wash it and place it vertically to drain

Sprinkle a little salt on each piece, then stack them like this and marinate for more than 5 hours. I just leave it overnight

After marinating the cabbage overnight, when it is soft, top it up with water to prevent the cabbage from being too salty. Wring out the water and set aside

Stir the glutinous rice flour and water evenly, then simmer over low heat and stir constantly to avoid sticking to the pot, then cook until thick and the color becomes a little translucent

I ground apples, carrots, and pears with this one dollar gadget😭😭My hands are disabled😂

I chopped the dried shrimps, ginger, garlic, and green onions and pounded them into a paste using this stone mortar~ (The dried shrimps need to be soaked in advance before pounding. I forgot to take a picture😅)

Then chop the washed leeks and take a look. Pour these ingredients together into the cooled glutinous rice paste pot ~ mix well

Then add 15g of fish sauce, sugar, chili powder, Korean hot sauce, and salt and mix thoroughly

The mixed sauce will be thick like this~

Wring out the water from the cabbage and spread it evenly with the hot sauce with your hands as much as possible

Then put them layer by layer into the crisper, at most 8 minutes full, don’t stuff too much

Cover the lid and allow it to ferment at room temperature for a day. Open it to let the gas escape, then re-cover it and store it in the refrigerator for consumption~

Finished product. Perfect! It’s just as delicious as the ones I bought. It’s sour, sweet, spicy, and extremely crunchy! However, a 300g pack of Korean kimchi in the supermarket costs more than 15 yuan~🙄🙄😆

I eat the finished products as snacks🙈🙈😂😂haha

Let me show you the fish sauce and chili sauce I used. The chili sauce I bought was really not Korean, so I used Thai sweet chili sauce. I tried it and it was very delicious~

Spicy cabbage (Korean kimchi)

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