Korean kimchi

Cut the washed Chinese cabbage in half into 4 pieces, rub each layer evenly with large grains of salt from the root to the leaves, and let it sit for 10-12 hours. Let the salt fully drain the water from the Chinese cabbage.

apples and 2 white pears, washed, grated and chopped into pieces. If you have a blender, it will be more convenient. You can directly cut into pieces and blend.

Two heads of garlic and some ginger, minced and set aside.

Add 60 grams of glutinous rice flour, add 500 grams of water, and simmer over low heat. Stir constantly to prevent the bottom of the pot from sticking. Turn off the heat when you see the glutinous rice flour becomes sticky. (If you don’t have a scale at home, the ratio is about 1:3)

Chili powder and fish sauce are bought in supermarkets and are generally available in Korean supermarkets. If you can't buy chili powder, use 120 grams of thick chili powder and 120 grams of fine chili powder.

Place chopped apples, chopped white pears, chopped ginger, chopped garlic, 240 grams of chili powder, glutinous rice paste, a bowl of fish sauce, and 40 grams of white sugar in a bowl and stir evenly.

This is what it looks like after stirring

Wash the cabbage twice more with water until the saltiness is felt

I used to drain the white radish with large grains of salt before, but it was OK after half an hour. Wash the white radish pieces twice more with water until the saltiness is felt

Spread the prepared hot sauce on each layer of Chinese cabbage and let it sit for 1-2 days until it is almost fermented. If you like it sour, ferment it for a few more days.

Stir the chili sauce and white radish evenly and let it sit for 12 hours until the flavor is absorbed.

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