Two cabbages, with yellow leaves inside and green leaves outside, are of moderate size. Two apples, two big Pak Lei. A handful of leeks, two white radishes (I want to marinate the white radishes by the way, and if the white radishes are not marinated, I can buy a shred and put it in the ingredients), three green onions (preferably a handful of shallots), (celery and carrots can also be added in moderation, but I didn't add them. )

3 Two chili powder, 1 two coarse chili noodles, 50g glutinous rice flour, 2-3 heads of garlic, 1 slice of ginger (5-6 tablespoons of ginger powder can be added), 3 tablespoons of sesame seeds, and 10 tablespoon of sugar. A small bowl of fish sauce (Carrefour only has one brand and didn't buy Korean fish sauce), a handful of shrimp skin and a handful of salt (the dosage will be discussed later)

1, wash the cabbage, cut the root and break the cabbage by hand. Two cabbages have four petals. Pour half a basin of cold water into the basin, add about 200g of salt and mix well (slowly until it tastes salty). Press each half cabbage in salt water, take it out and put it in an empty basin for later use. Then sprinkle salt between the leaves of each layer of cabbage (mainly roots, just take the leaves with you, don't sprinkle too much salt, because the leaves tend to spoil), and finally pour the salt water into the cabbage basin. Peel the white radish and cut into pieces. Marinate the cabbage for more than 10 hour until it becomes soft. Pour the salt water left in the basin into the box. 2. After the cabbage is marinated 10 hour (or one night a day), wash the cabbage and radish with clear water until the taste is not so salty. Don't wash it tasteless. ) Take out and drain for later use.

Drain the cabbage, and when the cabbage is drained, you can mix the ingredients. Peel and chop apples and pears (you can mash them together with a blender), chop ginger, mash garlic, put Chili powder and Chili noodles into a pot, add 12 tablespoons of sugar, 8 tablespoons of salt, 4 tablespoons of chicken essence, 3 tablespoons of sesame seeds (all in the seasoning box are small spoonfuls), a small bowl of fish sauce (half of the bowl), and chop shrimp skin into velvet. Start cooking glutinous rice porridge. At this time, put 50g glutinous rice flour in the pot (flour is not used, so it is sticky), add water and mix well. The ratio of glutinous rice flour to water is 1: 9), and it is heated and stirred (without stirring, it will paste the bottom) until it becomes thick. Cool, pour into glutinous rice porridge and mix well. Cut leeks, shallots and shredded white radish (celery and carrots are also acceptable) and put them into the prepared seasoning and mix well. Put on gloves before you start to apply Chili sauce. Just put the cabbage one by one in the seasoning basin. First, put the prepared Chili sauce on each layer of cabbage (the roots are the main ones, and the leaves pass by), (I want pickled radish mixed with some sauce), and then roll it in with the outermost layer of cabbage. Sealing the pot (put a big box in the box, and wrap it in a box without a box) two videos of spicy cabbage. The first is the practice of a happy life.

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The second film is an authentic Korean film. You can look at the general process.

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List of Korean side dishes