Korean-style Appetizer: Cabbage Kimchi~

Prepare a large turnip~~the leaves should be tightly wrapped, feel heavy, and the color shouldn't be too green.

Remove the old leaves, wash the surface clean, and cut off the protruding stems.

Cut into small pieces, but the leaves should not be too small, about 4CM long is fine.

After cutting off the leaves, slice the remaining hard middle part thinly.

The slices are then cut into shreds, which makes it easier for ingredients that don't absorb flavor well to be marinated.

Cut kohlrabi, including the leaves and stems, placed in a large bowl, ready for use.

Put salt in the basin.

Use your hands to gently rub and mix at the same time, so that the vegetables absorb the flavor.

Rub the cabbage until the leaves release water and become soft; at this time, the cabbage tastes salty but not strongly.

Put sugar into the bowl.

Add finely ground chili powder into the bowl.

Put coarse chili powder into the bowl (you can use just one of the two types of chili powder, and the amount depends on your own taste; the one I made this way is generally spicy).

Crush the garlic into garlic paste, and mince the ginger into ginger paste. The amount of ginger is about half of the garlic paste.

Mix the vegetable leaves evenly, then add the minced garlic and minced ginger, and stir well.

Add a little vinegar essence or white vinegar to the basin.

Finally, stir all the seasonings evenly (you can taste it again and adjust slightly according to your own preferred taste).

Put the mixed rutabaga into a storage container, press it down firmly, then pour the soup from the bowl into the container as well.

Cover it, let it ferment at room temperature overnight, and then you can enjoy it! Actually, you can eat it right after mixing, but it will taste even better after fermentation~~~

This is the second day of fermentation~ The color is a bit reddish-orange! It tastes sour and spicy, very appetizing~