Winter is the best time to make Kimchi. At this time, the cabbage is very fresh and sweet. Vegan spicy cabbage is more difficult to buy. Shrimp paste and fish sauce are usually added in the making process. In fact, it is very simple to make it by yourself. 2 cabbage will satisfy a whole winter, and it's very good for fried rice, stir-fried vegetables and soup.
冬天是做辣白菜的最佳时机，这时候的白菜特别鲜甜，纯素的辣白菜比较难买到很多都加了虾酱鱼露，其实自己做很简单，做好两大个就可以吃一个冬天了，用来炒饭炒菜做汤都非常不错。
Ingredients/材料:
白菜 2.5kg Nappa Cabbage
白萝卜 300g Daikon Radish
胡萝卜 150g Carrot
苹果 1个 One Apple
梨子 1个 One Pear
生姜 10g Ginger
韩式粗辣椒面 200g Chili Pepper Crush
海盐 200g Sea Salt
清水 500ml Water
海带 4片（5*5cm） 4 Pieces Dried Kelp (5*5cm)
干香菇 3朵 3 Dried Shiitake Mushroom
糯米粉或中筋面粉 3.5大匙(25g) 3.5 Tbsp(~25g) Glutinous Rice Flour
步骤/Steps：
Cut the cabbage into 4 large portions and soak them in water, then rub with salt. Rub more salt on the bottom, and put them under a heavy object for 3 hours.
Wash with water to remove the salt until it doesn’t taste salty, then drain the exceeded water.
Spread the sauce on each layer, and put the kimchi in a container to isolate the air.
Fermentation in under 6-10 Celsius degrees for 7-10 days. The higher the temperature, the faster the fermentation.
After the fermentation is completed, put it in the refrigerator to slow down the fermentation time. The longer the time, the more sour the kimchi will be.
白菜切4大块浸湿，抹盐，根部多抹一点，用重物压3小时，凉白开清洗两遍盐分直到吃起来不咸，然后放滤网沥干水，每一层抹上酱，放容器按压隔绝空气，室温6-10度可以在室外放7-10天，温度越高发酵越快，注意观察，发酵完成后就放冰箱减缓发酵时间，时间越久泡菜越酸风味也越足
Tips：
1. All the utensils used should be free of oil. I soaked them with boiled water to ensure that there is no oil.
所有使用的器具都用开水烫一下，要保证无油
2. If it's your first time making it, try to practice with small amount.
如果第一次做，练习先做小分量试试手
3. The ideal temperature for fermentation is 6-10 Celsius degrees.
如果气温高就不能在是在放太久，需要冷藏
4. Store in fridge after the fermentation is complete.
不要一直放在室外，一定要冷藏
5. Put the kimchi into the container and don’t leave too much space. If you make a lot kimchi, you can put it into several containers.
泡菜装入容器要按压一下，上下不要就太多空间，如果做的多可以分成几个容器装，吃一罐取一罐，推荐用食品封口袋分装，隔绝空气效果更好
6. The kimchi can be stored in fridge for up to six months.
发酵成功的泡菜在冷藏室放半年都不会坏，但味道会越来越酸，一般发酵两周的口感味道最好。
7. If the mold is growing, it means the containers and utensils is not clean.
如果发霉了颜色变成灰色说明失败，是消毒没做好或是沾了油
8. Fresher the cabbage, the better. I used cooled boiled water to clean salted cabbage.
使用最新鲜的白菜成功率会更好，使用的水要烧开放凉后使用
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