The cabbage is torn into small pieces by hand, salted for 15 minutes and drained.
A little ginger and dried red pepper on the cabbage, a little sesame oil on top.
Adjust the sweet and sour sauce, the ratio is a pound of cabbage, half a catty of sugar, half a catty of vinegar, half a catty of water
Pour the sweet and sour sauce into the cabbage and mix well. Seal it in the refrigerator and chill it overnight.
1. The longer the kimchi is soaked, the more it will be tasted~~ It is no problem to put it in for half a month. 2. There is still, you must use the cabbage to do it, because the taste of the cabbage is very crisp and delicious!