[raw materials]

A Chinese cabbage kernel is about 2 kg, white radish is half kg, and water pear is half kg (water pear is estimated to be a pear made in Korea). If you haven't eaten it, find yourself a pear with plenty of water.

[composition]

2 horns of onion, appropriate amount of ginger, 65,438+00 cloves of garlic, 65,438+0/2 cups of shrimp paste, 65,438+0 cups of Chili powder (more if you can eat spicy food according to your personal taste), 3 tablespoons of coarse salt, chicken essence and fish sauce, and a small amount of sugar.

[practice]

1, the Chinese cabbage is cut into four pieces, washed and dried, and can be dried by a hair dryer to save time:)

2. Add salt to boiled water, boil a proper amount of cold boiled water, and soak the Chinese cabbage in a vessel 12 hours. Salt water is not too salty. The purpose is to soften Chinese cabbage. (In fact, you can also omit this step and add salt directly, but I think it is better to wait until the cabbage soaked in salt water becomes soft before adding salt, otherwise the leaves will be easily broken by adding salt layer by layer. )

3. Take out the soaked cabbage and slightly control the water, then peel it off layer by layer and evenly apply salt, so that the cabbage will not get wet;

4. Marinate for 8 hours after smearing salt (the salt of kimchi is too thick and uneven, but later I still use ordinary salt. After the cabbage is diluted, it can be taken out and drained. )

5, white radish, pear cut into filaments, onion, ginger minced, garlic made into garlic paste.

6. Chili powder is made into a paste with warm water, and shrimp paste, fish sauce, minced onion and ginger, garlic paste, chicken essence and a small amount of sugar are added to make a paste.

7. Mix the white radish, shredded pear and sauce evenly.

8. Open the pickled cabbage leaves and apply the prepared mixture on the cabbage leaves layer by layer.

9. Finally, put the cabbage covered with sauce into a clean fresh-keeping box, cover it, and keep it in the shade for 5-7 days (you can put it in the refrigerator in hot weather and put it in the backlight outside. Of course, it is best to lock the fresh-keeping box, and it doesn't matter if you don't use it generally).

The next thing to do is to wait patiently. I am very excited at the thought of eating my own pickled kimchi. On this day, kimchi is not easy to ferment at low temperature. Be patient.