Delicious and easy to make at home — Korean-style spicy kimchi

Clean the Chinese cabbage thoroughly and divide it evenly into four portions. Spread salt evenly over each portion and let it marinate overnight until the cabbage softens and releases a lot of liquid. Pour out the released liquid, then rinse the cabbage with water to remove excess salt, tasting to make sure the cabbage is slightly salty.

Finely chop the green apple, pear, garlic, and ginger, and cut the chives into sections.

Add an appropriate amount of water to the glutinous rice flour, put it in a pan and cook it into a paste, until the consistency is like glue.

Add fish sauce to the ground chili powder.

Add white sugar and a small amount of salt, and mix well. The amount of salt added depends on the taste of the pickled cabbage; if the cabbage is already very salty, there is no need to add more salt.

Add chopped green apples, pears, garlic, ginger, and chives.

Pour in the cooled glutinous rice paste.

Stir thoroughly until evenly mixed. If the previously marinated cabbage tastes bland, you can add an appropriate amount of salt and stir until evenly combined.

Take a quarter of a Chinese cabbage, put on gloves or wrap your hands with plastic wrap, and evenly apply a layer of prepared chili paste onto the cabbage. The focus is on spreading it on the cabbage stalks, while you can apply less on the leaves.

Roll the cabbage from the root end, handle the entire cabbage this way, and place it in a sealable container, a food storage box will also do. Let it ferment at room temperature for one day, then put it in the refrigerator for six to seven days before eating.