2 tbsp Korean brown sugar (can be replaced with white sugar)
2 tbsp full of glutinous dough
2 cups country
2 tbsp fish sauce
1 tbsp Korean shrimp paste
1 cup salt
1 cup Korean chili powder (if you want to be spicy and darker, increase the amount of chili)
Steps
Split cabbage, dipped in cold water, use 1 cup of salt to sprinkle on each cabbage leaf, and marinate for 2 hours (every 30 or so cabbage 1 times). After 2 hours, rinse with clean water several times until you taste salty cabbage, then drain.
Radish, carrot peeled, cut into match. Scallions and chives cut into 2 cm pieces.
Take 2 tablespoons of glutinous rice powder to dissolve in 2 cups of water, boil (stir well during cooking to avoid clumping and scorch bottom of pot) boiling powder in 2 tablespoons sugar, stir and then turn off the heat, let cool.
Apples, pears, onions, garlic, ginger, fish sauce, puree shrimp paste and pour into the cooled sticky rice powder, stir well.
Mix radish, carrot, onion, chives cut in step 2 and Korean chili powder in step 4.
Finally use the mixture from step 5 to marinate on the inside of each cabbage leaf.
After finishing all the cabbage, put the cabbage in the can (press the cabbage tightly to get rid of the air below), cover the lid tightly, leave outside for about 8 hours, then put it in the refrigerator to store. After 1 day, kimchi can be used.
