Method: cabbage washed with water, vegetable gang cut into 15mm square block, vegetable leaves can be cut larger, put the container with the right amount of salt, a lot of white vinegar (with the U.S. supermarkets common fruit vinegar vinegar and cheap and easy to use) stirring and placed for an hour, into the taste of the vinegar after the pouring of the water, plus sugar, minced garlic, chili sauce, chicken mix can be loaded on the plate on the table (how much of the auxiliary materials to the taste of each person and varies).

Raw materials: cabbage 2 kilograms, 500 grams of radish, 20 grams of chili noodles, 5 grams of watercress, 20 grams of chili noodles, 20 grams of shrimp paste, 200 grams of pears, 5 grams of ginger, 50 grams of refined salt

1, cabbage cleaned up, cut in half of a large with 10% of the brine marinade for about 24 hours. Chili noodles and water in the ratio of 1:1.2 mix well and set aside. Shred 1/3 of the radish and cut the rest into two or three pieces. Cut the pear into large pieces and slice the watercress into 3-centimeter lengths.

2, shredded cabbage into the mix of chili noodles and sugar, shrimp paste, garlic, pears, watercress, ginger, green onions, fine salt and mix well to make kimchi seasoning.

3, the pickled cabbage after washing, cabbage leaves evenly smeared between the kimchi seasoning. Spread a layer of radish in the tank, sprinkle a little fine salt, put the cut side of the cabbage up, then put the radish, and repeat this several times until filled.

4, the last overlay layer of cabbage gangs pressed stone, three days after pouring spicy cabbage soup, sealed and preserved. About three weeks later, after the spicy cabbage pickled flavor, cut into 3 ~ 4 cm section of the strip to the plate, and then pour a little spicy cabbage soup can be eaten.