2, production steps: choose Chinese cabbage, preferably Chinese cabbage, remove the old gang, cut in half, or four and a half. Sprinkle half a catty of salt evenly on the cabbage, preferably in the middle of the leaves, and leave it for 10 hour.
3. Prepare half a catty to 1 catty of Chili powder according to the spicy degree of food (Chili powder should use high-quality line pepper), mix two teaspoons of Jiangmi noodles with water, boil about one and a half catty of water, cook Jiangmi noodles evenly, just like cooking thin corn porridge, then mix the Chili noodles with the cooked Jiangmi water into a paste while it is hot, and let it cool.
4. Cut the prepared onion into small pieces, chop the garlic and ginger, and put them all into the cold pepper paste and stir well.
5. Coat every leaf of Chinese cabbage with Chili sauce evenly and put it in a clean and dry container prepared in advance. Note: (Koreans pay attention to using their hands directly when applying Chili peppers, but it is estimated that many MM chefs think it will hurt their hands, so they can buy those disposable film gloves.)
6. Finally, spread the unused Chili sauce evenly on the surface of Chinese cabbage and drown it. Seal the top of the container with plastic wrap and put it in a dry and cool place. You can eat it in about a week.