1, prepare the ingredients, 60 grams of shredded white radish, 60 grams of shredded pear, 35 grams of chives, a cabbage, 55 grams of shrimp paste, 50 milliliters of fish sauce, 100 grams of Korean hot sauce, glutinous rice flour, coarse salt, minced ginger, minced garlic, chili powder.

2, cut the cabbage from the center, be careful not to tear, sprinkle with coarse salt, add 70g of fine salt in 1000ml, mix well, put the cabbage into the water, drain it to prevent it from deteriorating during the pickling process.

3, simmering glutinous rice paste, add powder and stir well, then simmer over low heat, while simmering and stirring, anti-sticking pot, simmer until the spoon samples up, can be coherent and smooth left.

4, boiled and poured into a bowl, add 20 grams of fine salt, 60 grams of sugar, 15 grams of ginger, 15 grams of garlic, 20 grams of chili powder, mix well.

5, pour in 50ml of fish sauce, 55g of shrimp paste, 60g of shredded white radish, 35g of chives, 60g of shredded pear, mix well.

6, the Korean-style spicy sauce layer by layer evenly spread on the cabbage, the modulation of the spicy sauce layer by layer on the cabbage, winter outdoor marinade for about 14 days can be.