Crispy Spicy Kimchi

Wash the Chinese cabbage, cut a slit at the bottom, then pull it apart, dividing two cabbages into four quarters.

Rub salt on each cabbage leaf

Sprinkle the salt thickly, you can press something heavy on top, and marinate for more than two hours.

During the pickling process of Chinese cabbage, we handle the auxiliary ingredients.

Cut the chives into sections, shred the carrots, pears, and apples, and mince the ginger and garlic for later use.

Take a bowl of water and add 2-3 tablespoons of glutinous rice flour, then stir well.

After the water in the pot boils, slowly add the glutinous rice flour water to the pot and stir slowly until it thickens, then turn off the heat.

Put all the auxiliary ingredients into a large bowl, add chili powder and sugar according to taste, pour in a little glutinous rice paste, and stir evenly before use.

Start marinating the spicy cabbage, and evenly spread the seasoning on each layer of leaves.

In order to fit them into the bottle easily, I chopped them up again. You can directly put the seasoned kimchi into a lunchbox. Store it in the refrigerator.