Making kimchi in Korea

Cut the Chinese cabbage into pieces. Make a cross cut at the bottom of the cabbage, remove the hard stem, cut it into four parts, and then cut into small cubes.

Dip the cabbage in water. After cutting the cabbage into pieces and blanching it, let it drain completely.

(Coarse salt. Use 50ml of coarse salt to pickle the cabbage, allowing the cabbage to release water and absorb flavor; wilted cabbage will more easily take on the spiciness.)

)Cure with coarse salt. Evenly sprinkle the coarse salt, lightly turn it over every 30 minutes, turning 3-4 times.

(Look quickly! It's coming out~)

) Rinse with clean water. Rinse with clean water three times.

) Air-dry moisture. Air for 30 minutes to 1 hour.

(Start making the seasoning sauce! Set off toward this goal!!! This step can be done after the cabbage has been pickled for 30 minutes, no need to rush~)

) Make glutinous rice paste. In a small pot: 30ml glutinous rice, 100ml water, heat on low, and when it is almost paste-like, add a spoonful of sugar

(It’s roughly glossy, lift it up, the sticky rice paste on the shovel forms an inverted triangle, ok! **The glutinous rice paste must be cooled!!! You can cool it with cold water~)

(Except for the glutinous rice paste, these are the remaining ingredients to be added~)

) Crush the onion, garlic, ginger, and apple~ you can use a blender

) Cut the chives into sections, about 4 cm long.

) Cut the white radish into thin strips. (In Korea's 'Gourmet': 'Autumn radishes are as sweet as pears~' This is the perfect time to eat radish. I used the middle part, it might be sweeter?--.)

) Mix all the ingredients. Don’t forget to add fish sauce and glutinous rice paste~! **After mixing, let it sit for about 30 minutes so the chili powder can fully absorb and soften~

) Mix the seasoning sauce with the cabbage, done! Place it in a sealed jar. Let it ferment at room temperature for 1 day, then store it in the refrigerator.