Chinese cabbage? : 1

Cucumber? : 1

Carrots? : 1

Onions? : 1

condiments

Garlic? : 1

Ginger? : 1

Salt:

Fish sauce:

Chicken essence:

Raw salt:

Leek: 2

Korean Chili powder:

Green onions? : 1

Pears? : 1

Sugar:

Shrimp sauce? ：

Specific steps

first step

1. Cut the Chinese cabbage with long green leaves in half. Add thick salt to each layer of leaves (available in the market grocery store). After curing for 8- 10 hour, wash the salt and dry it.

Second step

2. Slice the onion, cut the onion into two sections, shred the cucumber and carrot respectively, shred the pear, shred the onion, press the garlic into garlic paste, and cut the ginger into small pieces.

Third step

3. Mix Korean Chili powder with chicken essence/salt/sugar/fish sauce/shrimp sauce (Lee Kum Kee's), then add korean chili sauce and mix well (the degree of saltiness is controlled by yourself).

Fourth step

4. Then put on a pair of gloves and spread the sauce on each cabbage leaf. It tastes best in a sealed box and refrigerated for five days.