1. Ingredients: 4 kg of cabbage, 350ml of water, 2 tablespoons of rice flour/flour, 2 tablespoons of sugar, 3 dried shiitake mushrooms, 1 slice of dried seaweed, 200g of white radish, 1 small handful of green onion, 1 small handful of chives, half a head of garlic, half an onion, 20g of ginger, 3 tablespoons of fish sauce, 50g of shrimp paste, 200g of Korean chili powder, 70g of sea salt, half an apple, half a pear

2. Cut it from the root.

3: Tear the cabbage leaves along the cut area.

4, *** divided into four.

5. Tear again.

6: Wash the cabbage.

7, control the water.

8: Sprinkle sea salt on each piece of cabbage.

9: Turn every half hour.

10: Marinate for 2 hours.

11, rinse with water after pickling.

12, wash off the salt.

13, control the water.

14, take a small pot and put in water, dry shiitake mushrooms and dried seaweed and heat until the mushrooms and seaweed become soft and then fish out, then add flour and sugar and stir well and cook until thickened.

15: Cool and pour into a food processor.

16: Add apple and pear.

17: Add fish sauce.

18: Add onion, ginger, garlic and shrimp paste.

19: Juice.

20: Pour the sauce into a large bowl.

21: Add Korean chili powder and stir well and set aside.

22: Scrub white radish.

23: Slice the scallions and chives and pour them into the hot sauce.

24, mix well.

25, control the water and dry each piece of cabbage coated with hot sauce, put into the plastic box.