A must-have side dish for rice or porridge: spicy kimchi

Cut the Chinese cabbage into quarters, then wash it clean and drain it. Then rub a layer of salt on each leaf and let it sit for 6 hours.

Chop the apples, pears, ginger, garlic, and dried shrimp into fine pieces.

Then pour it into the chili powder, and add fish sauce to the chili powder mixture, stirring well and setting it aside.

Add 400 milliliters of cold water to 50 grams of glutinous rice flour, and stir continuously over low heat until it becomes a paste.

Then let the glutinous rice paste cool and pour it into the chili powder mixture, stirring evenly.

Rinse the pickled cabbage clean with water and drain it. Then place it on a clean plate, put on disposable gloves (I didn't have gloves, so I used a plastic bag), and then use chopsticks to spread the chili paste layer by layer onto the cabbage.

Roll the Chinese cabbage coated with the chili paste from the leaves toward the root, then place it in a clean, oil-free, and water-free sealed container to ferment.

Leave it at room temperature for 2 days in winter, then put it in the refrigerator. It can be eaten in about 7 days.

When eating, you should use clean, dry, and oil-free chopsticks to take the food, otherwise the leftover food inside will spoil.