[Liaoning] Northeast Korean-style Spicy Kimchi

Prepare a head of cabbage (remove all old leaves)

Cut the Chinese cabbage into slices at a diagonal, so it’s convenient to eat (you can cut the whole cabbage vertically in half).

Prepare other materials

Marinate the cabbage with an appropriate amount of salt for 24 hours, then knead it by hand and squeeze out the excess water (the salt should not be too much at this step, as too salty will not taste good. You can taste it yourself; add a little salt if it's too bland, or rinse a few times with water if it's too salty).

Add an appropriate amount of water to the glutinous rice flour and cook it into a paste, not too dry.

Mix the coarse and fine chili powder into the glutinous rice flour and stir well.

Mix the glutinous rice flour and cabbage together evenly.

Take a head of garlic, 10 grams of dried shrimp (more or less, basically a small handful), one cored apple, one cored white pear, a small piece of white radish peeled (about the same size as the apple), a piece of ginger, a long section of the white part of a green onion, one spoon of white wine, fish sauce, 3 stalks of chives, and Sprite (more or less), and put them all into a blender to mix.

Pour all the mixed ingredients into the cabbage

Add an appropriate amount of sugar and mix well (taste it yourself; adjust the spiciness and sweetness if needed). Put it in a sealed, oil-free container and it can be eaten after fermenting for 24 hours. At this point, the acidity is not strong; if you want a stronger sour taste, you can eat it after a few more days.