[Korean-Style Spicy Kimchi] Perfect with Rice, Delicious Knows No Borders

Ingredients needed to make chili sauce.

After cleaning the Chinese cabbage, cut it vertically from the root into four halves, evenly apply a layer of salt, and marinate for 8 hours until the cabbage becomes soft. Pour out the brined water. Then briefly blanch the cabbage in cold boiled water or purified water, wash off the excess salt, and squeeze out the water for later use.

Cut the apple and pear into small pieces; grate the white radish into shreds; chop the garlic and ginger finely, wash the chives and cut them into sections, and chop the dried shrimp for later use.

Pour the fish sauce into the chili powder.

Then add the chopped apples, pears, minced ginger and garlic, shredded white radish, chives, crushed dried shrimp, sugar, and salt, and mix well.

Mix 50g of glutinous rice flour with 450g of water until smooth, then cook over low heat until it becomes a paste. (I only remembered to take a photo of the glutinous rice paste after adding the chili sauce, so only what's shown in the picture is left)

Pour the cooked glutinous rice paste into the chili sauce.

Mix well.

Put on disposable gloves or cover your hands with a plastic wrap, and evenly spread chili paste on the Chinese cabbage. (Focus on the roots, and just lightly coat the leaves of the cabbage)

Roll up the napa cabbage coated with chili paste from the leaves toward the stem, and place it in a clean container. After fermenting at room temperature for one day, put it in the refrigerator to ferment for 5-7 days before eating.

When eating, use clean, oil-free chopsticks to take out the food.