Traditional Korean kimchi

Overview

If you have any questions about making kimchi for the first time, please give me some advice

Cabbage processing: Cut the cabbage into half. Cut the cabbage in half at a time of five kilograms. Put the cabbage in a container and evenly apply salt on each leaf. Then press it with a heavy object for 6 hours. Turn the kimchi up and down and continue to marinate for 6 hours. Then wash the cabbage with clean water and drain the water naturally for 4 hours
Shred the pears, radish, onions, and leeks into 4-5 cm pieces. Put the ingredients into a container and stir thoroughly. If it is dry, add some cold water and let it sit for 3-5 minutes.
Spread the prepared sauce evenly on the cabbage and wrap the cabbage with the outermost leaves to prevent the juice from flowing out. I applied a little too much of the sauce. Just use the right amount
Put the prepared kimchi into a jar (must be sealed) and leave it at room temperature for a while, then put it in the refrigerator and ferment it at 0-5 degrees for 3-5 days before eating