Raw materials cabbage, carrots, carrots, Korean chili sauce, chili powder, flour, pears, ginger

(1) that we are the first to peel off the outermost 2 to 3 leaves (save it for use), cut the cabbage, from the head of the top of the cabbage, do not cut the end of the cut one-third of the cut, peeled by hand (peeled benefits: followed by the fibers to tear open, easier to taste when pickled). (It is easier to marinate in the flavor).

(2) and then pickled cabbage, pickled cabbage before without washing, starting from the heart of the cabbage, a leaf by leaf to lift it, with salt evenly sprinkled in the root stem of cabbage (leaves do not need to sprinkle salt, pickling will be out of water, out of the brine just pickled leaves. Leaves are more tender must first flavor, the stalk is the last flavor).

(3) we have this cabbage so salt, can not buckle up to pickle Oh, this way all the salinity are down, must be to let the cabbage lying in the pot, all the salinity will go in. Lying like this for about 8 hours, so that the cabbage dehydration and softening, and then pickled out of the brine, go to wash the cabbage, control the water to be used.

(4) Then make the batter, with a little flour, put into a pot with cool water, heat on fire, heating constantly stirring until the batter is ripe, and leave it to cool for use.

(5) Wash and scrape the ginger and chop it.

(6) Peel a pear (or an apple) and grate it into a paste.

(7) Cut carrots and white radishes into thin strips.

(8) Mix chili powder with warm water to make chili paste, cool and set aside.

(9) Then put the cooled batter, ginger, pear puree, carrot, white radish, cooled chili paste all in a stainless steel pot, and finally add the key ingredient "Korean chili sauce", salt, mushroom seasoning and mix well.

(10) Then step (9) of the seasoning, evenly spread on each piece of cabbage, and then the basin wrapped in plastic wrap, put down the sun can not be sunny place, fermentation marinade two days after you can eat.

With the leftover brine from pickling Korean kimchi, you can pickle Korean pickled radish