[Simple Kimchi Recipe] ---- Enjoy the sour and spicy taste of kimchi without going out

Rinse the surface of the cabbage with water first.

Cut each cabbage with a knife, usually into 4 pieces. Then wash the inside of the cabbage.

Fill the jar halfway with tap water, then add half the salt. (This time I used the brine from the last pickles and mixed in some new tap water.)

Put the cabbage in, and after arranging it, you can add some unpeeled garlic, ginger, and small chili peppers with stems. Then sprinkle the remaining salt on top.

Because mine is a traditional kimchi jar, it cannot be completely sealed. Therefore, in the end, you need to fill the rim of the jar with water, which can seal the inside and prevent air from entering. The water on this part usually needs to be replaced every few days, as it can dry up or get dirty.

After waiting at least ten days, it can be taken out and eaten. However, remember that your hands should be clean and free of oil and fishy smell. After taking it out, put it on a plate and thoroughly rinse it twice with clean water to wash away some of the saltiness inside.

After washing, find a cutting board and knife specifically for cooked food, and chop the kimchi.

Sliced kimchi.

Add a little sugar, light soy sauce, cooking oil, and homemade oil-fried garlic chopped chili to the chopped kimchi.

Stir evenly with chopsticks, seal it in a food storage container, and put it in the refrigerator. Take some out in a bowl when you want to eat it. However, even store-bought Korean kimchi will continue to become more sour every day once opened, so it should be eaten within a few days.