How to make kimchi crisp and sour?

Add a proper amount of glutinous rice flour and apples, and the kimchi is crisp and sour. The specific method is as follows:

Ingredients: 2000g of Chinese cabbage, 200g of pepper noodles, 65g of glutinous rice flour, carrot 1 root (about 200g), apple 1 piece, pear 1 piece, ginger 1 chunk, garlic 1 half head.

1. First, evenly sprinkle salt on each vegetable leaf and let it stand for dehydration for about 12 hours.

2. Then add a proper amount of water to the apples and pears and beat them into juice with a blender.

3. Pour glutinous rice flour and fruit juice into a stainless steel pot, heat until the batter is thick, and let it cool.

4. While the batter is cooling, prepare other materials: chopped ginger and garlic.

5. Then wash the carrots and cut them into filaments with tools or knives.

6. Wash the Chinese cabbage with salt water in the basin, and then squeeze out the water.

7. When the batter is not hot, add Chili noodles, Jiang Mo, minced garlic, shredded carrot, Chili sauce, salt and chicken essence and stir well.

8. At this time, put on disposable gloves and put pepper batter on each leaf.

9. Put in a fresh-keeping jar or box, marinate and ferment for 3-5 days, and serve.