2: Add salt and sprinkle well.
3: Prepare the materials of the sauce, chop carrots, garlic, ginger and onions, and put some green onion leaves.
4: Add 2 tablespoons of sugar, 3 tablespoons of korean chili sauce, and 1 tablespoon of sesame paste, and beat them into fine mud with a hand-held stirring rod.
5: Put the pickled cabbage in a fresh-keeping bag, and then rub it through the fresh-keeping bag several times to mix the sauce and cabbage evenly.
6: Tie the mouth of the bag tightly and put it in the refrigerator for preservation. You can eat it after one night.