Ingredients 1 cabbage, coarse salt, 1 large onion, 2 parsnips, 1 cucumber, 1 carrot, 1 pear, 1 onion, 1 garlic, 1 ginger, Korean chili powder, salt, sugar, fish sauce, shrimp paste, chicken broth Directions 1, the leaves green and long cabbage a split in half, add coarse salt. Put each layer of leaves are smeared, pickled 8-10 hours after washing salt scratch dry water. 2, a large onion sliced, two parsnips cut into sections, cucumber and carrots each cut into julienne strips, a pear cut into julienne strips, an onion cut into julienne strips, a whole garlic pressed into a garlic paste, a small piece of ginger cut into julienne strips. 3, Korean chili powder and chicken essence, salt, sugar, fish sauce, shrimp paste mix well, add the chili sauce and mix well (this salty and spicy degree of their own control) 4, and then put on disposable gloves, each cabbage leaves smeared with sauce. 5, and finally put into a sealed box, put in the refrigerator for five days when eating the best flavor.