The Korean dish most loved by Chinese people: Korean spicy kimchi

About two kilograms of Chinese cabbage, remove the outer leaves that are dry and yellowed.

Cut off the stems, tear into pieces, soak in water, and rinse clean.

Place the drained cabbage leaves one by one into a large food container. For each leaf placed, sprinkle a thin layer of salt on the surface before adding the next leaf and sprinkling salt again. Repeat this process until all the leaves are in the container.

Cover with a lid and place in the refrigerator to chill overnight.

The next day, when taken out, you can see that a lot of liquid has been released in the box.

After soaking and rinsing the pickled Chinese cabbage in purified water or cooled boiled water, squeeze out the water and set aside.

Mix 50g of glutinous rice flour with 500g of water (1:10), then heat over low heat, stirring continuously while cooking.

Turn off the heat once it starts to bubble, then continue stirring with the residual heat until it becomes a paste-like, thicker consistency. Let it cool completely before setting it aside (the glutinous rice paste is an essential step in making spicy kimchi, as it determines whether the seasonings can stick together).

Grate the white radish into fine shreds.

Squeeze out the water and set aside.

Cut the carrots, apples, and onions into pieces.

Chop the fruits and vegetables into small pieces and, together with peeled garlic and ginger, add them to the food processor and blend into a paste.

Add the cooled glutinous rice paste to the shredded white radish, then add the red chili powder and mix evenly.

Add the chili sauce and mix again.

Pour in the whipped fruit and vegetable puree, add small dried shrimp (shrimp paste is even better), and mix evenly with fish sauce.

Add white sesame seeds, chopped chives, and sugar, mix well, and the marinade is ready.

Take a piece of cabbage that has been squeezed dry, and use a brush or your hands to evenly apply a layer of sauce on both sides. Then place another piece and apply the sauce again. Repeat this process until all the cabbage has been coated.

Place the cabbage coated with sauce neatly in a container, and finally spread a relatively thick layer of sauce on the surface. Cover it with a lid and let it ferment at room temperature for 2-3 days (1 day in summer, 3-5 days in winter). Then transfer it to a small container with good sealing, refrigerate for 5-7 days before eating, and it tastes best within 20-40 days.