Step 1: Prepare a basin with half a basin of water and put some salt in it. Step 2: A Chinese cabbage is cut into four pieces by cross method. Then, sprinkle salt on leaf by leaf. Step 3: Pour the sprinkled salt into the prepared cabbage basin, fill it with salt water, and press it with heavy objects. When the lowest pressure is 10 hour, Chinese cabbage will become soft, and the pressure can be determined according to different tastes of time. Step 4: Soften the cabbage, wash it with clear water, and wring out the water on the back of the tray. Step 5: Prepare Jiang Mo, Chili powder, garlic, onion, sugar, sesame and shrimp paste, and then cut some white radish and chopped green onion. Step 6: Juice garlic and onion. Step 7: Put the chopped radish and onion into a transparent container, add garlic and onion juice into the juice, and then add two spoonfuls of Chili powder, two spoonfuls of Jiang Mo, two spoonfuls of sesame seeds, 1 teaspoon of sugar, shrimp paste 1 teaspoon of salt 1 teaspoon. Step 8: Put your hand gently and slowly into the radish sauce. After about 20-30 minutes, the radish becomes soft. Step 9: Soften the cabbage with your left hand, peel it off layer by layer with your right hand, brush it with a piece of seasoning that combines various radish flavors, then roll it up, seal it with plastic bags to prevent the air from escaping, wait for fermentation, and you can eat it in about two days. Usually under the condition of 5℃, the time can be 15 to 20 days. In different periods, the taste of kimchi is different. This is the most common method of making kimchi. According to reports, among more than 200 kinds of kimchi, 30 kinds are eaten. In addition to vegetable kimchi, there are also meat and seafood kimchi. In rural areas, farmers store pickles in vats and eat them slowly. Men in the city, according to the number of family members, buy a kimchi refrigerator and put it in the refrigerator, and take it out for dinner every day.