Spicy cabbage

Pick off the cabbage and remove the roots

Cut the picked cabbage in half and set aside

Remove the old pieces and keep them for later use

Spread salt on cabbage and cabbage layer by layer

Sprinkle salted cabbage and place it neatly in the container with the sections facing up

Pour water along the inner wall of the container until the cabbage is submerged, cover it with a heavy object and seal with plastic wrap for later use (generally, the cabbage is rotated up and down once every 4 to 8 hours after killing the water)

Mince ginger and garlic and set aside

Cut leeks and green onions into sections and set aside

Slice white radish and pear and set aside

Mix 100 grams of glutinous rice flour and 500 grams of cold water evenly, then beat into a paste over low heat and let cool until set aside (the batter process requires constant stirring)

Mix the fine spicy, coarse spicy sugar and large salt, add 800 grams of boiling water, blanch well and let cool until set aside

Stir all ingredients and seasonings evenly and set aside (no seasoning particles)

Wash the drained cabbage and control the water, then use the prepared kimchi sauce and spread it evenly layer by layer (focus on the roots of the cabbage)

Wrap the cabbage neatly and place it in a non-metallic container with the cross-sections facing up. Keep it cold and sealed for more than a week before eating

Overview

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Ingredients

Steps