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1
First pickle the cabbage. For the steps of pickling the cabbage, please refer to Eva’s cooking method of "Spicy Cabbage". Rinse the pickled cabbage with water and put it in a sieve to dry for a while to drain off the water. -
2
Cut pears, bell peppers, radishes and onions into shreds and prepare. Not much of each ingredient is used, half of the pear is used, half of the colored pepper is just for good looks, half a green one is enough (colorful peppers are too expensive, embarrassing), and the radish is cut to a thickness of about 1 cm. Two layers were used for the onions. -
3
Peel and mince both heads of garlic. Be careful not to use a blender or crush them. Cut it into pieces, not mince it. Garlic needs to be enough to taste good! -
4
Add half a spoonful of salt and a spoonful of fish sauce to the ingredients in the above two steps and mix to make a white kimchi dressing. -
5
Spread our ingredients layer by layer on the pickled cabbage. -
6
Put the remaining half of a pear and a small amount of onion into a blender, pour a cup of water (the size of a paper cup), add a spoonful of fish sauce and a small spoonful of salt (about 1/3 spoon) and stir evenly. -
7
Pour in the sauce we have mixedGo in. Place it in a kimchi box, cover it, and leave it at room temperature (approximately 18-20 degrees Celsius is more suitable) overnight. -
8
Put it in the refrigerator and eat it after two days!