Korean kimchi

Choose a piece of fresh Chinese cabbage, remove the older outer leaves, prepare an apple core, a pear, a few garlic and ginger, and of course, chili peppers

First, wash the cabbage, divide it evenly into four parts including the heart. You can also remove the larger leaves separately, sprinkle with about two tablespoons of salt, knead evenly, then marinate for at least two hours

While waiting, we can prepare other ingredients first. Peel the apples and pears and cut them into small pieces. Use a juicer to make a paste for later use. Mince the ginger and garlic for later use

When the pickled cabbage becomes soft, rinse it with clean water and put it in a larger container for easy mixing

Then add the prepared juice paste, ginger, garlic and chili noodles, and add a spoonful of sugar

Knead a few times with your hands to make the ingredients evenly adhere to the cabbage

Finally, put the mixed cabbage into a sealed plastic container and put it in the refrigerator. It can be used the next day (in fact, it is ready to eat at that time, but the longer it is kept, the better it tastes)

In the south, we would just eat it directly as pickles with rice, but if you eat it Korean-style, it can be used as an ingredient in many dishes

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