Korean kimchi (simple version)

Overview

How to cook Korean kimchi (simple version) at home

Remove the old outer leaves of Chinese cabbage and cut off the base of the stem
Cut into four pieces
Open each piece one by one and rinse with water repeatedly
After draining, rub the vegetable leaves evenly with salt
Marinate for 2-3 hours until the leaves become soft and watery
Rinse the leaves repeatedly with cold water to remove excess salt and squeeze out the water from the leaves
Chop garlic and ginger into mince, cut green onions into sections, and shred carrots
Pour it into the container together and add a little dried shrimp
At this time, you need to use the boxed authentic Korean chili sauce
Add Korean chili paste
Stir evenly and set aside for a while
Wear disposable gloves and spread the chili sauce evenly on each vegetable leaf so that each vegetable leaf is covered with a layer of chili sauce
Stack it in a clean and airtight container, put it in the refrigerator and refrigerate it for one week before eating