Korean kimchi is really delicious.

They lived together as a brother of a Korean nationality, so they were lucky enough to have a more authentic Korean kimchi.

The taste of Korean kimchi is a little different from that of Sichuan kimchi. It tastes sour, and maybe not all Korean kimchi tastes sour.

The kimchi we make uses cabbage as the main ingredient. The specific method is as follows:
After buying a Chinese cabbage from the vegetable market, remove the old leaves and leave only the white ones in it. Then, wash it with water. Put it in a basin, sprinkle it with salt, and soak it for about 24 hours. After 24 hours, use chopsticks to pick up cabbage and check if it has been soaked. If not, continue the bubble. If it is soft, add the seasoning. The seasoning may vary according to the taste. We added garlic and chili powder. After adding the seasoning, put it for another 1 to 3 hours and let it taste good. In this way, a Korean kimchi is finished.