How to make golden kimchi - Chinese cuisine

1
Remove the outermost layer of cabbage, wash it and control the moisture;
2
Tear the cabbage into chunks by hand, it doesn’t matter if it is bigger;
3
Put in salt. For the convenience of viewing, use 1/2 spoon to add 3 spoons and sprinkle evenly;
4
After marinating for about two hours, the cabbage has collapsed and the water has been removed. There is no need to squeeze it hard with your hands;
5
Preparing the ingredients for the sauce, I didn’t have any pears on hand, so I didn’t put them in, and I didn’t taste them even though I put them on;
6
Chop carrots, garlic, ginger and green onions, add some green onion leaves, this is the true character of Shandong people;
7
Put all ingredients into a mixing cup, add 2 tablespoons of sugar and 30 grams;
8
Add three rice spoons of Korean chili sauce;
9
Put in a tablespoon of sesame paste;
10
Use a hand-held mixing stick to beat into a fine paste;
11
Put the pickled cabbage in a fresh-keeping bag, which is easier and requires sanding several pots;
12
Pour in the prepared sauce;
13
Knead it a few times through the plastic bag to mix the sauce and cabbage evenly;
14
Tie the bag tightly and store it in the refrigerator overnight. You can eat it after one night. It can also be kept at room temperature during the current season. Just open the bag and start eating, and be sure to put the rest away. Refrigerator;

The homemade ones have no additives and cannot be stored for a long time.
The chopsticks used for taking out dishes must be clean every time.