Pickling methods and storage of Korean kimchi

After marinating, place it in a cool and ventilated place. The specific pickling method is as follows:

Preparation materials: 2 Chinese cabbages, appropriate amount of sea salt, appropriate amount of leeks, appropriate amount of cress, appropriate amount of green onions, appropriate amount of carrots, appropriate amount of white radish, appropriate amount of glutinous rice flour, appropriate amount of sugar, appropriate amount of Korean pickled shrimp, appropriate amount of rhubarb Onion? Appropriate amount, ginger? Appropriate amount, fish sauce? Appropriate amount, chili powder? Appropriate amount, garlic? Appropriate amount, purified water? Appropriate amount, Korean pear? Appropriate amount.

1. First prepare the ingredients.

2. Cut the cabbage, wash and drain.

3. Drain the water, apply sea salt and let it sit for 120 minutes.

4. Then put an appropriate amount of sugar, glutinous rice flour and water into the pot, cook over high heat until thickened, turn off the heat and let cool.

5. Then put an appropriate amount of garlic, ginger, onion, fish sauce, salted shrimp, chili powder, and glutinous rice paste into the basin, and stir evenly with chopsticks.

6. Mix everything well and then pour it into the cabbage and spread it evenly.

7. Then put it into the jar, seal the mouth of the jar, and wait patiently for 2 days.

8. When the time is up, take it out, sprinkle an appropriate amount of sesame seeds and enjoy. The part that needs to be stored can be placed in a cool and ventilated place.