Pickling method and storage of Korean kimchi

after curing, put it in a cool and ventilated place. The specific method of curing is as follows:

Preparation materials: 2 Chinese cabbages, appropriate amount of sea salt and leeks? Appropriate amount, cress? Appropriate amount, onion? Appropriate amount, carrots? Appropriate amount, white radish? Appropriate amount, glutinous rice flour? Appropriate amount, sugar? Appropriate, Korean salted shrimp? Appropriate amount, rhubarb and onion? Appropriate amount, ginger? Appropriate amount, fish sauce? Appropriate amount, Chili powder? Appropriate amount, garlic? Proper amount, pure water? Appropriate amount, Korean pear? Proper amount.

1. First, prepare the ingredients.

2. Cut the cabbage, wash it and drain it.

3. Drain the water, then apply Shanghai salt and let it stand for 12 minutes.

4. Then, put a proper amount of sugar, glutinous rice flour and water into the pot, boil it over high fire until it thickens, and then cool it after turning off the fire.

5. Then, put a proper amount of garlic, ginger, onion, fish sauce, salted shrimp, Chili powder and glutinous rice paste into the basin and mix them evenly with chopsticks.

6. Mix all the ingredients well, pour them into Chinese cabbage and spread them evenly.

7. Then put it into the jar, seal the jar mouth and wait patiently for 2 days.

8. When the time is up, take it out, sprinkle a proper amount of sesame seeds to taste, and put the part that needs to be stored in a cool and ventilated place.