Korean Kimchi (Spicy Cabbage)

Cut the Chinese cabbage in half, then cut it into 4 large pieces. Then evenly spread salt on the base of the cabbage.

In a large basin, add 40 grams of salt, then add 1 liter of warm water. Put the salted cabbage into the basin of brine. Then place a heavy object on top of the cabbage (see picture), so that all the cabbage can be completely submerged in the water. Let it marinate overnight.

The next day, take the Chinese cabbage out of the brine. Rinse it in clean water for 10 minutes. Then set it aside and drain for 2 hours.

During the 2 hours of draining the Chinese cabbage. First, bring 50 grams of glutinous rice flour and half a cup of water to a boil. Stir while cooking. Once it turns into glutinous rice porridge, turn off the heat and set it aside to cool.

Next, take 2 thumb-sized pieces of ginger (sliced), 1 whole garlic (sliced), 1/2 onion (sliced), 1/2 snow pear (sliced), 1/2 apple (sliced), and 1/2 cup of fish sauce, and use a grinder to turn the cooled glutinous rice porridge into juice.

Put 100 grams of Korean chili powder (or 20 grams of Sichuan or Indian chili powder) and 2 tablespoons of sugar into a grinder and continue grinding for 2 minutes, then pour into a clean bowl-shaped container.

Cut 1 carrot, a handful of chives, and 2 green onions into strips, and add them to the blended juice.

Evenly spread the well-ground sauce on the drained Chinese cabbage. Then place it into a large storage container.

Continue from the previous step until all the Chinese cabbages are coated with chili porridge.

Cover the storage box with its lid, then wrap the entire box with plastic wrap. After putting it in the refrigerator for 4 to 7 days, it can be eaten!

Eat well after the week!