简单自制韩国泡菜配方

步骤1、大白菜一切为四。白菜会缩小所以不要切得太小。去掉硬的菜心。Start by cutting your napa cabbage into fourths width-wise to create more bite-sized chunks. The cabbage will shrink so don't make these too small. Leave the tough cores out and discard or save for a later broth.

步骤2、大盆中混合白菜和盐，用手搓揉（强烈建议戴手套）大约十分钟，应该可以看见白菜缩水了。然后加水，放置一小时左右。在白菜上面放一个盘子加一些重物保证白菜沉在底部。In a deep bowl, combine cut cabbage and salt and massage with your hands (gloves highly recommended!) for about 10 minutes. You should see the cabbage beginning to shrink and wilt. Then cover the cabbage with water and let it sit for about an hour. Place a plate with something heavy on top to keep it submerged.