Authentic Korean Kimchi Recipe

Slice the cabbage (usually split in half and cut as you like, but I prefer to cut it first—it's easier to mix and convenient to take when eating), slice the radish, cut into pieces, grate as you like—I shred part and blend the rest with a blender. Sprinkle plenty of salt on the surface of the cabbage and radish, then pour a basin of water on top and dehydrate overnight. The cabbage will become soft, so pour out the salt water and drain it for later use. Put the scallions, ginger, garlic, chili, apples, pears, and white radishes all into a blender and crush them (if you have the energy, you can chop them fine). After crushing, add sugar (extra for flavor), fish sauce (four tablespoons per cabbage), and shrimp paste (a small amount). Stir again, then pour it out and place it in a bowl. Mix well with the dehydrated cabbage and radish, and add two slices of chives for color. When blending the seasonings with a blender, don't add too much water. Keep the paste thick and thick, so the seasonings coat evenly on the surface of the cabbage.

Put the mixed kimchi into a sealed container and ferment it in an environment of about 5°C for more than a week before eating (kimchi stored at 5°C is the best). At over 20°C, it can be eaten in 3 days. You can eat it directly with baked flatbread, or use it to make kimchi soup or kimchi fried rice.

Here's the kimchi I made last time, made from a whole napa cabbage, but it was troublesome to cut while eating, so I decided to slice it all at once. Doesn't it look tempting?