Korean Kimchi Spicy Cabbage

Overview

How to cook Korean Kimchi Spicy Cabbage at home

Chop the cabbage into small pieces for ease of eating. Do less. Eat and cook as you please.
Add salt to kill the water, then press it into a basin overnight. After the water comes out, wash the cabbage and squeeze out some water
Peel a quarter of each apple and pear, add a small amount of onion, ginger and garlic and mince them
Mincing effect
Grate a small amount of white radish and carrot
Add one tablespoon of shrimp paste and three tablespoons of fish sauce
Add two tablespoons of sugar and chili powder, mix well, seal in a crisper, keep at room temperature for one day, and then put in the refrigerator
After a few days, it will become more and more sour and you can eat it