[Green Vegetable Leaves] Sichuan-style Korean Kimchi

Name: [Green Vegetable Leaves] Sichuan-style Korean Kimchi
Yield: 4 servings
Cuisine: Pickled & Preserved
Ingredients: to taste Chinese cabbage; until the cabbage tastes salty Salt; a large amount chili powder; 3 cloves Garlic; a pinch Ginger; to taste white vinegar; to taste chicken essence; to taste Sugar; 1/2 piece Pear; to taste MSG; a little Scallion

A Sichuan take on kimchi: cabbage salted overnight is shredded and mixed with a punchy seasoning blend, then jarred and chilled for a week before eating.

0 minNewEasy Pickled & Preserved Pickle Sour Spicy

Instructions

1
Cabbage is salted and left to sit overnight, then squeezed dry after releasing its water (≧▽≦). Then taste the cabbage to see if it has salt; if it does, it's ready.
2
Chop up (｡･ω･｡)ﾉ♡ chop chop chop
3
Add the prepared ingredients, pour everything in, and mix evenly.
4
Bottle it, put it in the fridge (｡･ω･｡)ﾉ♡ and wait for seven days. Perfect (≧▽≦)

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Ingredients

Main Ingredients

Chinese cabbage
to taste
chili powder
a large amount
Pear
1/2 piece

Seasonings

Salt
until the cabbage tastes salty
white vinegar
to taste
chicken essence
to taste
Sugar
to taste
MSG
to taste

Auxiliary Ingredients

Garlic
3 cloves
Ginger
a pinch
Scallion
a little