(1) Break off the bought Chinese cabbage leaves one by one. Clean it up (Yellow-hearted Chinese cabbage will taste crisper, sweeter and better. You can also cut the leaves of Chinese cabbage into small pieces or leave them uncut. ) put it in a small pot.

(2) Put the processed Chinese cabbage into a clean container, add a proper amount of salt, add purified water that does not overflow the Chinese cabbage, and mix the salt, water and Chinese cabbage evenly by hand.

Let the cabbage soak in salt water 10- 12 hours. Then fold the cabbage stalk in half. The cabbage stalk is tough and not easy to break.

(3) When the cabbage is marinated for 12 hours, it can be fished out of the salt water, washed with clear water and salt water, and then put the cabbage into a basket to drain the water.

(4) At this time, we began to cook rice paste, put about 50 grams of rice flour into the pot, add appropriate amount of water, and when the rice flour is cooked into rice paste with low fire, pour the rice paste into a bowl to cool.

(5) Apples and pears can be peeled and diced, onions can also be diced, garlic and ginger can be peeled and mashed in a cooking machine to increase the fruity taste of kimchi.

(6) Prepare a little millet pepper and a few onions, and cut the peppers and onions into small pieces.

Start pickling below.

(1) Pour the rice paste into a clean bowl, add Chili powder and fish sauce, and add a little maltose (white sugar). Add more or less sugar according to your taste. Then pour the onion, apple and pear paste into the rice paste and stir well.

(2) Pour the seasoning into the cabbage and let the cabbage evenly wrap the cabbage! After that, you can add some Chili powder, fish sauce or sugar according to your personal taste!

(3) Then put the kimchi in a clean jar and wait for a week or so to eat it (don't pretend it's too difficult, Chinese cabbage will produce gas when fermented).

It's really sour and sweet. As a delicious appetizer, you can't eat less vegetables. Try it at home.