Homemade gold kimchi

1. Half a fresh Chinese cabbage, wash it clean, cut it into pieces, put some salt, marinate some water, marinate for half an hour.

2.2 lemons, squeeze out 120 grams of juice, be careful to remove the seeds, and do not mix them with lemon juice.

3. Prepare all the golden sauce materials: peeled apples in medium size (100g white sugar can be used instead), sliced carrots, freshly squeezed lemon juice (120g rice vinegar can be used instead), sesame oil, ginger slices, garlic, fermented bean curd, salt. Tip: Cut apples into pieces and soak them in light salt water to prevent oxidation and discoloration. If using vinegar, be careful not to use white vinegar, as white vinegar can have a strong taste. Rice vinegar or apple cider vinegar can also be used.

4. Put a little oil in the pot, add carrots and stir fry over low heat until cooked, don't stir fry them until they are cooked.

5. Put all the ingredients of the golden sauce into the blender and crush until it becomes a paste. There are no very hard ingredients, as long as they can be mashed into a paste, juicer, or cooking stick, they are all fine.

6. The prepared sauce presents a beautiful golden color.

7. The Chinese cabbage is now marinated. Rinse it to remove some salt, then dry it with your hands and put it in a fresh-keeping box.

8. Pour the golden sauce over it, mix well, and refrigerate overnight before serving. The prepared golden kimchi can be stored in the refrigerator for a week.

9. Pour the remaining golden sauce into a container and store it frozen in the refrigerator. When you need it, just take it out and defrost it.

10. The completed golden kimchi has a salty and sour taste, with a hint of sweetness and a fresh lemon aroma, making it very delicious