The first step is to wash and pickle the cabbage. Choose healthy (J) cabbage, pick a whole piece of it and wash it. Choose a suitable container, add the right amount of water, salt, to two to three times saltier than usual stir-fry. Soak foam for about 24 hours.

The second step, seasoning. Choose general chili noodles, preferably made by yourself, because the chili noodles sold outside have something else, not spicy. Minced ginger, minced garlic, and sliced scallions. Grind these four seasonings together with warm water, and the Korean side usually uses glutinous rice paste to mix them up.

But if you use glutinous rice paste, the vegetables will be sour faster, normal sour haha.

The third step, pickling. Take out the cabbage that has been soaked and wash it slightly with warm water. The cabbage piece by piece layer by layer, will have been seasoned seasoning smeared on top and then layer by layer. Until you finally get it done. Step 4: Serve, it should be sweet at the end of 24 hours. After three days it starts to turn sour.