Homemade Golden Kimchi

Half a fresh Chinese cabbage, washed and cut into pieces, add some salt, let some moisture come out, and marinate for half an hour.

Take a lemon and squeeze out 120 grams of juice, making sure to remove the seeds so they don’t get into the lemon juice.

Prepare all the ingredients for the golden sauce: peeled apples cut into medium-sized pieces (can be replaced with 100g of sugar), sliced carrots, freshly squeezed lemon juice (can be replaced with 120g of rice vinegar), sesame oil, ginger slices, garlic, fermented bean curd, and salt. Tip: Soak the apple pieces in lightly salted water to prevent oxidation and discoloration. If using vinegar, be careful not to use white vinegar, as it has a harsh taste; rice vinegar or apple cider vinegar is fine.

Put a little oil in the pan, add the carrots, and stir-fry over medium-low heat until cooked, but don't let them burn.

Put all the ingredients for the golden sauce into a blender and blend until smooth. There are no hard ingredients; as long as it can be made into a paste, a juicer or a hand blender will work.

The prepared sauce presents a beautiful golden color.

At this time, the Chinese cabbage is pickled. Rinse it to remove some of the salt, then squeeze out the water by hand and put it into a storage container.

Pour the golden sauce over it, mix well, and refrigerate overnight before eating. The prepared golden kimchi can be stored in the refrigerator for up to a week.

Pour the remaining golden sauce into a container and store it in the freezer. When you need to use it, just take it out and let it thaw.

The finished golden kimchi has a salty and tangy taste, with a hint of sweetness and a refreshing lemon scent, and it is very delicious~