1, ingredients: cabbage 10 kg, chili powder 0.48 kg, apple 0.7 kg, white pear 0.7 kg, 2 kg of white radish, leek 0.18 kg, onion 0.17 kg, 0.15 kg of green onions, 0.18 kg of green onions, 0.16 kg of ginger, 0.4 kg of garlic, 0.03 kg of glutinous rice flour, fresh shrimp paste (or fish sauce) 0.3 kg 0.1 kilograms of refined salt, 0.2 kilograms of sugar, monosodium glutamate in moderation.

2, remove the old cabbage leaves, wash with water, cut in half lengthwise. Sprinkle the surface of each cabbage leaf with salt, put it into a clean container, yard, then add salt water, not over the cabbage, pickling for seven hours.

3, the white radish, green onion cut into julienne, leek, small onion cut into segments, apple, white pear, onion, ginger, garlic chopped into puree. Glutinous rice flour with water (water ratio of 10_1) boiled into a paste standby.

4, first white radish, shredded scallions, chives, small onion into a clean container, and then into the apple puree, white pear puree, onion puree, ginger puree, garlic puree, pour shrimp paste (or fish sauce), sugar and mix well.

5. Add refined salt and monosodium glutamate for a second stir, then pour in the chili powder and glutinous rice paste and stir well. Taste it and add chili powder, sugar and refined salt appropriately according to your taste preference until it is modulated into a sauce that meets your taste.

6, the pickled cabbage with water to wash, in the middle of the root cut an inch road mouth, squeeze the water, and then control the water for thirty minutes.

7, will each layer of cabbage leaves, from inside to outside to smear the sauce, cabbage root thicker place to smear more.

8: Evenly yard the cabbage with the sauce on it in a clean container, and sprinkle everything else on top of each layer of cabbage. After the cabbage yards, cover the container with a lid or close it well with plastic wrap. After five to seven days, it is made into the authentic Korean spicy cabbage that everyone loves to eat.