How to make authentic Korean kimchi home-style video

1.

Cut leeks, watercress, scallions, and pears into 1.5-inch pieces, and julienne the white radish and carrot; set aside.

2.

Cut the cabbage in 4 equal parts, rinse well under tap water and control the water.

3.

Coat each leaf and cabbage clapper with sea salt. Tire the cabbage in a large dish and marinate for 2 hours. At 30 minutes each, turn the cabbages over, bottom to top. after 2 hours, rinse each one and squeeze the cabbages vigorously dry

4.

In a medium saucepan, combine 2 cups of water and the glutinous rice flour. Bring to a boil. When the mixture thickens, add the sugar and let it dissolve completely. Turn off the heat and cool.

5.

Puree the garlic, ginger (peeled), and onion in a blender. Then mix the pureed, fish sauce, salted shrimp (chopped), chili powder and glutinous rice paste.

6.

Toss the chopped mixed vegetables into the paste. Then rub the chili paste all over each leaf and clapper.

7.

Place the coated cabbage in the pickle jar. Be careful to put it so that the cabbage and the jar are close to each other and no air can get in. Ferment for two days and enjoy!