How to make Hangzhou cabbage kimchi

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  • Hangbaicai How to make kimchi: 1

    1

    Buy Hangzhou cabbage that is smaller in size and not wider in leaves, so that it tastes better

  • Hangbaicai How to make kimchi: 2

    2

    Sprinkle salt on the white part of the roots first, and gently mix it with your hands. You don’t need too much salt. The vegetables will soften during the mixing process. If you feel it is not enough, sprinkle it again. A little, marinate for about 20 minutes

  • Hangbaicai How to make kimchi: 3

    3

    Sprinkle the leaves with fine salt, mix with your hands, and marinate for about 15 minutes

  • Steps to make Hangzhou cabbage kimchi: 4

    4

    After the pickled cabbage is finished, rinse it with water, drain the water and put it into a large container. Put all the sauce ingredients into a juicer and puree, add the sauce ingredients, and add shredded white radish, green onion segments, and cress segments in sequence

  • Hangbaicai How to make kimchi: 5

    5

    Carefully grab half of it with your hands to finish it, then put it in a crisper and leave it at room temperature for a day to let it mature, and then store it in the refrigerator. Never add vinegar, it is better to mature naturally.

Tips

For cabbage, I like to divide it into two parts for pickling. The leafy part and the white part of the root are thicker, so the pickling time needs to be a little longer.
I tried coarse salt, but our Chinese coarse salt is not easy to use, so I switched to ordinary sea salt and shortened the marinating time.
For beginners, I recommend checking it for five minutes to see how the vegetables are softening. Usually 15 to 20 minutes is more than enough. If the pickling time is too long and it is too salty, it will not taste good!