Cooking Steps

1. 

   Step1:Cut a cabbage in half and cut off the tail with a knife.

2. 

   Step2:Divide half of the cabbage into pieces by hand (easy to cut) and cut at an angle of 45 degrees. Beginners should be careful not to cut their hands with knive

3. 

   Step3:Put the cut cabbage into an empty basin, pour 2 / 3 of the crude salt and 200ml of water in turn, and soak for 40 minutes to 1 hour.

4. 

   Step4:In the process of pickling, we can prepare seasoning sauce in advance - 1 cup of paprika powder + 2 / 3 cup of sugar + fish sauce + shrimp sauce - 1 / 2 cup + 2 / 3 cup of garlic (mashing) + 1 / 2 spoon of ginger (eating spoon) - all these seasonings are only enough to make half a cabbage. If you want to make a cabbage, you need to double the amount.

5. 

   Step5:Now let's prepare the side dishes - cut the onion and carrot shreds, and then cut the shallot and leek 4-5cm long.

6. 

   Step6:Rinse the pickled cabbage with water for 2-3 times. It must be cleaned. Otherwise it will be very salty. The rinsed pickles need to be dried and the excess water removed.

7. 

   Step7:Pour the prepared seasoning into a basin full of cabbage and stir it with both hands. Stir as hard as you can (but don't crush the pickles too hard

8. 

   Step8:Stir well, then pour in the prepared side dishes at one time and stir well (the same way as 7

9. 

   Step9:After mixing, you can put some white sesame seeds (or not) according to your taste. Does it feel a bit too high. Do you have appetite.

10. 

    Step10:It's the end of filling. Friends who like Korean kimchi can try it at home. It doesn't need long fermentation. You can also eat authentic Korean kimchi. If you need to eat sour pickles, you need to put them in the refrigerator for about 3-5 days.