Favorite hometown kimchi

Choose a firm Chinese cabbage, preferably in autumn, wash it and let it dry, then cut it into halves or quarters.

Spread salt evenly over and under the leaves

Marinate for 1-2 days to remove the excess water and drain

Prepare apples, pears, garlic, chili powder, sugar, and chives

Let boiling water cool, then add chili powder to the water and stir it.

Then chop the apple, chop the pear, chop the garlic, cut the chives into sections, and mix them together with sugar into the chili from the previous step and mix well; set aside.

Since salt was used to pickle the cabbage, there is no need to add more salt. Put on disposable gloves and evenly spread the previously mixed seasoning on the cabbage inside and out.

Find a container, wash it clean, and dry it thoroughly without any oil. Put the prepared cabbage into it, cover it with plastic wrap, seal it, and place it in a cool place to ferment for more than 7 days.

Short fermentation time means it doesn't have the unique taste of kimchi; at most, it's just mixed cabbage. So I fermented mine for 14 days. This way, the kimchi has that sour taste, sweet and sour, crunchy—this is my favorite flavor. It's best to eat the finished kimchi within 7 days after putting it in the fridge.