Spicy Cabbage. Kimchi

Wash the cabbage clean and let it air dry.

Ingredients.

Mince the apples, pears, ginger, and garlic (I'm quite lazy, so I blend them in a food processor). Shred the radish (haha, I cut it quite thick). Cut the chives into sections. Mince the dried shrimp.

Use salt to cure the cleaned cabbage, salting it layer by layer ensuring both sides are touched. The cabbage leaves can be slightly coated, without using too much salt, because the leaves absorb flavor easily. After salting, leave it to sit overnight.

Mix the glutinous rice flour with boiling water. (Everyone must mix it with boiling water first before putting it in the pot to cook. I was in a hurry and poured it directly into the pot, so there are clumps on the top).

After mixing it, turn on the heat to cook, and keep stirring constantly, otherwise it will burn at the bottom, continue until it becomes slightly transparent.

After the glutinous rice has cooled, mix in the prepared ingredients along with some salt and chicken essence.

I forgot, and also the most important chili powder.

Wash the salted cabbage with water to remove most of the salt, leaving just a little salty taste. Apply the seasoning evenly onto the cabbage. Then roll up the seasoned cabbage, place it in a container, and seal it. It can be eaten in about a day or two.

Goes well with rice, very tasty.