Korean kimchi

Overview

How to cook Korean kimchi at home

Prepare materials. (I only used half of the radish in the picture)
Wash the Chinese cabbage and cut into small pieces.
Pour the salt into the water and mix well.
Put the Chinese cabbage into a large basin and soak in salt water.
Peel pears, apples, and onions and cut into small pieces.
Put the sliced pears, apples, onions, garlic, ginger, and fish sauce into a food processor and beat until smooth.
Slice radish and green onions.
Pour the chopped radish, green onions, chili powder, and sugar into the puree.
Stir well to complete the kimchi sauce.
After the Chinese cabbage is dehydrated and soft, rinse it with clean water and drain it.
Mix the Chinese cabbage and sauce evenly and refrigerate overnight before serving.