Hangzhou cabbage kimchi

When buying Hangzhou cabbage, choose ones with smaller heads and leaves that are not too wide, only this way will it taste good.

For the white part of the root, first sprinkle with salt and gently mix with your hands. You don't need too much salt. During the hand-mixing process, the vegetables will soften. If it doesn't feel enough, sprinkle a little more. Marinate for about 20 minutes.

Sprinkle fine salt on the leaves as well, mix by hand, and let it marinate for about 15 minutes.

The Hangzhou cabbage has been pickled, rinse it with clean water, drain the water, and put it into a large container. Put all the sauces into a blender and blend into a paste, add the sauce, then sequentially add the shredded white radish, sections of green onion, and sections of water celery.

Carefully pick half with your hands to finish, then put it into a freshness-keeping box at room temperature for a day to let it mature a bit, and then put it in the refrigerator for storage. Do not add vinegar, natural ripening is better.