Korean kimchi debuts

Two heads of Chinese cabbage (weighing 1836g), cut open the bottom of the cabbage, and tear it apart by hand.

Cabbage leaves torn by hand remain whole, while leaves cut with a knife will break. Large cabbages can be divided into four parts.

Sprinkle 80g of coarse salt on each layer of cabbage leaves and marinate for about 7 to 8 hours (if using fine salt, reduce the amount and shorten the marinating time). Sprinkle a bit more near the stem. After finishing all layers, press them down with a heavy object. Turn them over every half hour to an hour to prevent the bottom from marinating too long and absorbing too much salt.

Marinate the cabbage until it becomes soft, and do not fold the stem when folding it in half. Rinse the cabbage with water to wash off the salt and remove the salty taste. Taste the cabbage, and if it's salty, reduce the amount of shrimp paste and fish sauce when adding them later.

Add 500 grams of water and 70 grams of corn syrup to glutinous rice flour, bring it to a boil and cook for about 5 minutes, until the glutinous rice paste becomes thick and bubbly. If you don't have corn syrup, you can replace it with sugar or honey, but the amount should be reduced. In short, adjust the amount according to your taste.

Grate white radish, cut 70g of onion into shreds, cut 20g of green onion into sections, and cut 20g of chives into sections

Half a peeled apple (110g), half a peeled pear (115g), 50g of ginger, 210g of garlic. Put all the ingredients into a blender and blend.

Coarse chili powder 100g, fine chili powder 100g, homemade spicier chili powder 30g, shrimp paste 50g, fish sauce 70g.

In the mashed fruit puree (apple, pear, garlic, ginger), add shredded white radish, shredded onion, chopped scallions, and chopped chives, then add coarse chili powder, fine chili powder, shrimp paste, and fish sauce, and mix well. Add glutinous rice paste. After making this sauce for two heads of cabbage, about half of it remains.

Spread the prepared kimchi seasoning on each layer of cabbage leaves, not too much. Cover with plastic wrap and let it ferment in a cool place for one day.

Then put the kimchi into an airtight container and store it in the refrigerator. It can be eaten in about 3 to 7 days.