How to Make Korean Spicy Kimchi

A head of Chinese cabbage, remove the outer leaves, wash it clean, rub salt evenly inside and out, and pickle for half a day.

After marinating for a long time, squeeze out the water.

Get ready: ginger, garlic, apple, pear

Ginger, garlic, apple, and pear chopped finely; use one-third or half of the apple and pear.

Chili powder, salt, MSG -- The amount of chili powder depends on how spicy you like it, and also on the freshness of the chili powder.

Add an appropriate amount of cooled boiled water, and mix the chili powder, salt, and MSG evenly.

Pour the minced ginger, garlic, apple, and pear into the chili powder

Stir

Start pickling the vegetables! Begin from the innermost layers, spreading the prepared chili paste on the cabbage, coating both the inside and outside.

Then spread

The whole thing has been smeared.

Take a container with a lid, make sure it is cleaned, and it must not have any oil. If it doesn't have a lid, you can also cover it with plastic wrap.

—Successful after 5 days

Plated, hehe~!