How to make homemade kimchi and cabbage

Kimchi contains a large amount of active lactic acid bacteria, which can regulate intestinal flora, promote digestion, and prevent enteritis. There are many ingredients for making kimchi, but kimchi pickled with cabbage is the best. Today I will write down the steps of making homemade kimchi with cabbage and share it with you. Friends who like to eat kimchi can learn to make it by themselves.

Ingredients for homemade kimchi

When making kimchi with cabbage, you need to prepare a clean kimchi bottle, one or two fresh cabbages, appropriate amount of ginger, appropriate amount of dried chili peppers, appropriate amount of peppercorns, appropriate amount of cold boiled water, and appropriate amount of table salt.

How to make homemade kimchi and cabbage

1. Cut the prepared cabbage into slices, then tear it into large pieces, wash it with clean water, remove the moisture, then wash the kimchi bottle with clean water, remove the moisture and set aside.

2. Put the shredded cabbage into the kimchi bottle, add the prepared cold boiled water, then put in table salt, pepper, dried red pepper and ginger slices, then tighten the bottle cap and put it in the refrigerator to marinate.

3. After about the 15th day of the lunar month, the cabbage inside will be fermented and the homemade kimchi cabbage will be ready. You can now use clean chopsticks to take it out and eat it.

4. When pickling cabbage, make sure the kimchi soup covers the cabbage, otherwise the cabbage will easily deteriorate during the pickling process. Also, please note that when eating the pickled cabbage, you cannot use chopsticks that are wet or oily, otherwise the pickled cabbage will easily deteriorate.