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

2. Cut the cabbage from the root.

3. Tear the cabbage leaves along the cut area.

4. Divide into four parts.

5. Tear open again.

6. Wash the cabbage.

7. Control dry moisture.

8. Sprinkle sea salt on each piece of cabbage.

9. Turn the noodles every half an hour.

10. Marinate for 2 hours.

11. Rinse with water after marinating.

12. Wash away the salt.

13. Control dry moisture.

14. Take a small pot, put water in it, heat the dried shiitake mushrooms and dried kelp until the shiitake mushrooms and kelp become soft, then take them out, then add the flour and sugar, stir evenly and cook until thick.

15. After cooling, pour it into a food processor.

16. Add apples and pears.

17. Add fish sauce.

18. Add onions, ginger, garlic and shrimp paste.

19. Juice.

20. Pour the sauce into a large bowl.

21. Add Korean chili powder, mix well and set aside.

22. Shred the white radish.

23. Cut the green onions and leeks into sections and add them to the hot sauce.

24. Mix evenly.

25. Apply hot sauce on each piece of cabbage that has been dried and put into a crisper.