(1) One Chinese cabbage.

(2) 2 heads of garlic and 3 slices of ginger, chopped, apple 1 piece, pear 1 piece, onion 1 piece, and mashed.

(3) Cut 4 fresh shallots into 1 inch sections.

Seasoning:

Salt, Chili powder (about 5 tablespoons of Korean Chili), 2 tablespoons of fish sauce, and appropriate amount of sugar (about 2 tablespoons of white sugar, plus 1 tablespoon of powdered sugar).

40 to 50 dried fish.

Korean spicy cabbage practice

1 Wash the fresh Chinese cabbage, drain it for one hour, divide a dish in two, sprinkle with appropriate amount of salt (preferably granular sea salt), and distribute each leaf evenly. After sprinkling salt, let it stand for 2 days. Rinse the salt with clear water and drain it.

Dry forty or fifty small fish, pour in three small bowls of water, and after the fire boils, turn to low heat and cook for another 20 minutes. Turn off the fire and let it cool.

3 5 tbsp Chili powder, mix well with dried fish soup. Add 2 tablespoons fish sauce, then mix the prepared ingredients (2) and (3) together and stir well. Add 2 tablespoons sugar and 1 teaspoon powdered sugar, and continue to stir well.

4. Coat each leaf from the inside out and prepare the seasoning pepper mixture. Cover it, put it in a porcelain pot container 1 day, and then put it in the refrigerator for 3 days.