Pickling method and ingredient skills of kimchi

Chinese cabbage, ginger, garlic, apple, pear, Chili noodles, salt, sugar, monosodium glutamate.

working methods

1. Tear off one or two layers of Chinese cabbage leaves, cut off the dirty outer layer from the root and clean it;

2. Spread salt evenly on the inside and outside of the cabbage, marinate for half a day (depending on the amount of salt, it takes two or three hours to put more salt), squeeze out the water, rinse it with water if it is too salty, and control it for ten minutes;

3, ginger, garlic, apples, pears, a cabbage, half apples and half pears;

4. Pepper noodles, salt, sugar and monosodium glutamate are mixed well with cold boiled water, and ginger, garlic, apple and pear paste are added and mixed well;

5. Wipe the prepared paste on the cabbage from the inner layer, both inside and outside;

6. Clean the whole cabbage, put it in a sealed container, let it ferment quickly at room temperature for two or three days, and then put it in the refrigerator for cold storage.