韓式泡菜 Cabbage Kimchi

Instructions

1. Cut the cabbage into small pieces
2. Wash the cabbage with water and drain away the water
3. Place the wet cabbage in a large bowl and sprinkle with salt
4. Using your hands, massage the salt into the cabbage until it starts to soften a bit
5. Let it stand for 2 hours
6. Afterwards, rinse the cabbage under water 3 times and set it aside to drain in a colander for 15 to 20 min
7. Shred the carrot

Prepare the spice paste

1. Cut the red apple and old ginger into small pieces, put them into a blender to blend
2. Add in the korean pepper flakes, light soy sauce and brown sugar---mix them together
3. Gently squeeze any remaining water from the cabbage and add it to the spice paste
4. Add the shredded carrot
5. Using a hand glove, gently work the paste into the vegetables until they are thoroughly coated
6. Packed them in a container and store them in the fridge

準備材料：

1. 準備一個大的盆，放入水
2. 高麗菜切成小塊后撥開菜片
3. 把高麗菜片放入大盆子
4. 加入鹽攪拌，擱置2小時
5. 2小時候冲洗3次，瀝乾備用
6. 把蘿蔔削成絲條狀

準備腌製醬料：

1. 將蘋果和老薑切塊
2. 把切好的蘋果、老薑和醬青放入攪拌機打成泥狀后盛出
3. 把辣椒末、蔗糖和剛才用攪拌機打好的混合物放入另一個大盆攪拌均匀
1. 把高麗菜和蘿蔔絲放入裝有腌製醬料的大盆拌匀
2. 拌匀后裝入罐子裏，放進冰箱