Tools and materials materials: 1. cabbage 2. kimchi special chili bowl (Korean food stores) 3. shrimp paste (to their own degree of saltiness discretionary addition) 4. a small rice spoon rice noodles 5. a small rice spoon of salt (according to your shrimp paste of the saltiness of the salt to flexibly control the amount of salt) 6. chives a little 7. carrots a little 8. a little shredded pears 9. sugar six small rice tablespoons 10. a little ginger 11. Garlic puree two

Steps / Methods step by step reading

1

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Cut the cabbage lengthwise into four, put the bucket of water to marinate for more than four hours (the purpose is to remove the fishy smell of vegetables and excess water to make the cabbage a little pliable a little easier to apply accessories) Note that it can not be too salty! Because too salty is not good for health, and too salty in the low temperature fermentation is not easy to become acid. Put the chopped cabbage into a bucket of water and add water to cover the cabbage, then add 4 tablespoons of salt or refined salt. Use a heavy object to press down the cabbage so that it does not float out of the water.

2

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Drain off the water from the cabbage

3

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While the water is dripping off the cabbage, we'll make the garnish. Pour the 1/4 bottle of Sprite into a heatable container, stir in the rice noodles and a little water, and fire up the mixture to make a porridge (the purpose of this porridge is to allow the garnish to adhere to the mixture. (The purpose of the rice porridge is to make the ingredients stick together so that they can be easily spread and fermented)

4

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After the rice porridge has cooled down, add in all the remaining ingredients, stir well and leave it for half an hour before applying.

Spreading

5

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Spreading should be done one layer at a time

6

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Put it into a plastic box and keep it at a low temperature, and then you can eat it directly, or put it in a few days to eat it according to your personal taste.