Korean kimchi

Two spoonfuls of chili sauce (adjust according to personal taste; add more if you like it spicy)

All the chopped seasonings.

Rub all of it with salt and set it aside to marinate for about 10 hours.

This is the pickled cabbage, it will release a lot of water, which needs to be poured out, then rinsed once more, and set aside for later use.

Decide the amount of glutinous rice flour according to the amount of cabbage. Put it in a pot, add cold water, and stir evenly.

Heat while stirring (use low or medium heat, high heat will burn it) until the glutinous rice flour is fully cooked (becomes translucent)

Dice half an apple and an onion, and shred the chives, white radish, and carrot. If possible, you can use a blender to turn them into a puree. But I prefer chopping, because it’s more like what you see on Korean TV. The ingredients are now ready.

At this point, the fire can be turned off, and you can use the residual heat on the stove. Add the chili powder.

Two spoonfuls of chili sauce (adjust according to personal taste; add more if you like it spicy)

All the chopped seasonings.

Mix well, and when mixing, you can squeeze forcefully to let the juices of various seasonings blend into the sauce. This is the final product to be spread on the napa cabbage.

Spread the sauce layer by layer.

Use a box that can be sealed to store it.

Just 5 pieces of cabbage can fill a box.

Put it in the freezer, and after marinating for 2-3 days, it can be taken out to eat.