Beijing Kimchi

Beijing Kimchi

　　Beijing Kimchi

　　Ingredients: 1000g Chinese cabbage, 50g pear, 50g radish, 10g monosodium glutamate, 50g carrot, 50g scallion, 20g chili powder, 50g garlic, 50g beef broth, 35g salt, 50g apple

　　Features: This dish is yellowish-white in color, light, fresh, and fragrant, with a balanced taste of sour, spicy, salty, and sweet. It also has the aroma of fruits and is a common home-cooked dish made by Beijing families in winter.

　　Instructions: Wash and drain the Chinese cabbage, remove the outer leaves, and split them in half. Split the core into quarters, then cut all pieces into about 5cm lengths. Place the apple and pear in an enamel basin, add scallions, garlic, salt, monosodium glutamate, and chili powder, mix well, then pour in the beef broth. Press a clean stone or plate on top of the ingredients, then place the basin in a warm area (around 40°C), and it will be ready to eat in five days.

　　Note: When making this dish, make sure the container is very clean to avoid the growth of bacteria over time, which could lead to illness.