Home-cooked practice of kimchi

Ingredients: 200g of Chinese cabbage.

Accessories: 2 tbsp salt, 8 garlic, 1 apple, 2 tbsp korean chili sauce.

Pickling method of pickled cabbage

Step 1: Wash the cabbage for later use.

Step 2: Cut the cabbage into pieces with a kitchen knife.

Step 3: Tear by hand, which is convenient for Chinese cabbage to taste quickly.

Step 4: Add a proper amount of salt to the cabbage, stir well and marinate for a while.

Step 5: Cut the millet pepper into pieces and put them into Chinese cabbage, and stir them evenly.

Step 6: Prepare a clean empty bottle.

Step 7: Turn it upside down and put it on a plate. Add water to the dish and store for 4 days. Natural fermentation will turn sour and can be eaten after fermentation.

Tips:

1, Korean hot sauce is salty, no need to add salt.

2. Eat as soon as possible after finishing.