Improved Version of 'Korean Kimchi'

Prepare one head of Chinese cabbage.

Cut the Chinese cabbage in half lengthwise, then cut into small strips, keeping the core attached. Soak in water and wash clean.

Evenly rub the washed and cleaned Chinese cabbage with salt on each leaf (just a little salt), press it down, and cover it with a vegetable basket to marinate overnight. (The purpose is to let the cabbage release water so that the pickles will be crisp and refreshing)

Ingredients for making kimchi: Red Hot Chili Sauce, green onions, apple slices, minced garlic, ginger slices.

Put all the kimchi ingredients into a large container, then add a little MSG (you can skip this if you don't consume MSG), a little sugar, and a little salt, and mix well.

Rinse the napa cabbage that has been salted overnight with water to remove the salt, squeeze out the water, and then evenly apply the prepared kimchi seasoning.

Finally, put the Napa cabbage coated with the kimchi seasoning into a cleaned jar, close the lid, and place it in the refrigerator for three to four days before it can be enjoyed.

The kimchi taken out by the Queen is spicy, crispy, and tasty. The saltiness is just right. It's great as a starter before a meal. It can also be used to stir-fry Shanghai rice cakes, and braised yellow croaker with kimchi is also very delicious.