Korean-style white kimchi

First, pickle the cabbage. You can refer to Eva Cooking's method for making 'Spicy Cabbage' for the pickling steps. After the cabbage is pickled, rinse it with water and then place it in a sieve to drain for a while to remove the excess water.

Pear, bell pepper, radish, and onion are sliced and prepared. Not much of each ingredient is used: half a pear, the bell pepper is purely for appearance—half a green one is enough (bell peppers are too expensive, embarrassed), the radish is cut to about 1 centimeter thick, and two layers of onion are used.

Peel two heads of garlic completely and chop them into fine pieces. Note that it's chopped~~~ not using a blender, and not crushed. Chopped into fine pieces with a knife, not made into garlic paste. You need enough garlic to get enough flavor!

Add half a spoon of salt and a spoon of fish sauce to the ingredients from the above two steps and mix them to make the seasoning for white kimchi.

Spread our mixed seasoning layer by layer on the marinated cabbage.

Put the remaining half of the pear and a small amount of onion into the blender, pour in a cup of water (paper cup size), add a spoon of fish sauce and a small spoon of salt (about 1/3 spoon), and blend evenly.

Pour in the sauce we mixed. Put it in a kimchi container and cover it, then leave it at room temperature (around 18-20 degrees is suitable) for one night.

Then put it in the fridge, and you can take it out to eat in two days!