Kimchi
Ingredients: Preparation: The next day, press the vegetables to extract the brine, then rinse them with clean water and pat dry. In a clean bowl, mix together the cabbage, carrots, apple, onions, ginger, and garlic. Add the chili powder and a pinch of MSG for extra flavor. Stir everything well to ensure even seasoning. Transfer the mixture to a clean jar or container, cover it with a piece of clean gauze, and let it ferment at room temperature for 1-2 days. In colder months, you may need to use a heater to speed up the process. Once the kimchi becomes sour and fragrant, store it in the refrigerator. The result is a spicy, tangy, fresh, and crispy kimchi that's perfect for any meal. Co2 Fire Extinguisher,Portable Co2 Fire Extinguisher,Carbon Dioxide Fire Extinguisher,Co2 Extinguisher Nanjing Txfire International Trade Co., Ltd , https://www.txfireequipment.com
1 napa cabbage, 1 apple, 0.5 catty of carrot, 2 onions, 4-5 pieces of ginger, 1-2 cloves of garlic, salt, sugar, chili powder (seedless preferred), 0.2 jin of chili powder, and a bit of MSG.
Start by washing the cabbage leaves thoroughly and tearing them into small pieces by hand—this helps keep the texture crisp. Carrots should be peeled and cut diagonally into thin slices, or even shaped into flowers if you have a food processor. Place the carrots in a container and layer them with salt. Press down firmly and let it sit overnight to draw out the moisture.