1. Cut the cabbage into quarters and soak them one by one in saturated salt water.

2. Spread salt on each cabbage leaf, and squeeze and knead the cabbage with your hands. Place a layer of cabbage and sprinkle with a layer of salt. When it is full, add a small amount of water and put it into the jar. After salting, submerge the cabbage with salt water for 1-2 days, then marinate for another 3-5 days, take it out, wash it with water, pick up the cabbage and shake it out to dry until there is no water on the surface.

3. Peel the ginger, garlic, onion and pear and crush them in a blender.

4. Add water to the glutinous rice flour and bring to a boil (cook while stirring until it becomes a very thick liquid) and let cool.

5. Stir the mixed onion, ginger, garlic paste + glutinous rice paste + chili powder + sugar evenly.

6. Wash the pickled cabbage twice, place the cabbage with the heart facing the ground, drain the water (press dry).

7. Wear gloves and, starting from the innermost layer, apply this seasoning evenly to the inside and outside of each piece of cabbage; try to cover it as much as possible.

8. Put it into the jar together with the radish pieces, and cover it with a layer of cabbage. Keep it at about 4 degrees, add some light salt water after 2-3 days, and wait for 15-20 days before eating.