Rich Sesame Aroma -- Golden Kimchi Cabbage

Remove the outermost layer of the cabbage, wash it, and drain the water.

Tear the cabbage into pieces by hand; it's okay if the pieces are a bit larger.

Add salt. For easier measurement, use 1/2 spoon to add 3 spoons evenly.

After marinating for about two hours, the cabbage has wilted, drain the water, no need to squeeze it hard by hand;

Prepare the ingredients for the sauce. Since there are no pears on hand, they are not added; even if added, they wouldn't be tasted.

Chop the carrots, garlic, ginger, and scallions, and add some green onion leaves—that's the true style of Shandong people;

Put all the ingredients into the blender, and add two tablespoons (30 grams) of sugar;

Add three tablespoons of Korean chili paste;

Add a tablespoon of sesame paste;

Use a handheld blender to puree into a fine paste;

Put the pickled cabbage in a storage bag; it's more convenient, and you save cleaning several bowls.

Pour in the prepared sauce;

Rub a few times through the plastic bag to mix the sauce evenly with the cabbage;

Seal the bag tightly and place it in the refrigerator for storage. It can be eaten after one night; in the current season, it can also be kept at room temperature, but once the bag is opened and you start eating, the remaining must be stored in the refrigerator.