How to make cabbage and kimchi in Korean noodles?

Preparation materials: 600g of Chinese cabbage, half carrot, 2 tablespoons of salt, 6 garlic cloves, 2 tablespoons of white sugar, a small piece of ginger, 3 tablespoons of korean chili sauce, sesame paste 1 tablespoon, onion leaves 1 segment, and vinegar 1 tablespoon.

Production steps:

1. Remove the outermost layer of Chinese cabbage, wash and control the moisture;

2. the cabbage is torn into pieces by hand, and it doesn't matter if it is bigger;

3. Add salt. For convenience, put 3 tablespoons with 1/2 spoon and sprinkle evenly;

4. Marinate for about two hours. If the cabbage has collapsed, control the moisture without rubbing it hard with your hands.

5. Chop carrots, garlic, ginger and onions and put some onion leaves;

6. Put all the ingredients into a mixing cup, add one spoonful of vinegar and two spoonfuls of sugar, 30g.

7. Add three tablespoons of Korean Chili sauce;

8. Stir with a hand-held stirring rod into fine mud;

9. It is more convenient to put sauerkraut in a fresh-keeping bag, and brush a few pots less;

10, pour the sauce in;

1 1. Rub it through the fresh-keeping bag for a few times, so that the sauce and cabbage are fully mixed and easy to taste; Tie the bag tightly, put it in the refrigerator and eat it overnight;

12, finished product drawing.