What is the method of making kimchi?

Preparation materials: 2 Chinese cabbages, 60g fish sauce, 90g Chili powder, leek 1 small handful, half radish, garlic 1 head, ginger 1 slice, salt 150g, shrimp skin 40g, and 2 tablespoons sugar.

1, cut off the roots and old leaves of Chinese cabbage, tear them into pieces, rinse them with water and control the water.

2. Put the drained Chinese cabbage leaves into the cauldron one by one. Sprinkle a layer of salt on the surface of each piece, then sprinkle another piece of salt, and so on until all the leaves are put in.

3. Curing 12 hours or more (at least 8 hours).

4. Squeeze the water for later use.

5. Knead the white radish into filaments, add a little salt and mix well. Squeeze the water for later use.

6. Cut the leek into sections.

7. Add garlic and ginger to the cooking machine and mash.

8. Add fish sauce to Chili powder and stir well, then add sugar.

9. Add shrimp skin and shredded white radish and mix well.

10, 50g of glutinous rice flour and 450g of water, stir evenly, put them in a pot, then heat them with low heat and stir while cooking.

1 1. Pour the cooked glutinous rice paste into the Chili sauce.

12, add leek, mix well, and serve as pickled sauce.

13. Take a piece of drained Chinese cabbage, spread a layer of sauce evenly on both sides by hand, put another piece and spread it again, and so on until all Chinese cabbages (with many roots) are coated.

14. Put the cabbage coated with the sauce into the pot neatly, and finally put a thick layer of sauce on the surface, cover it, and ferment at room temperature for 1-2 days.

15, finished product.