Korean spicy cabbage pickling methods and ingredients are as follows:

Main ingredient: cabbage 1250g?

Applications: the right amount of chili powder, the right amount of salt, leeks, white radish, apples, pears, fish sauce, sugar, ginger, garlic, green onions, glutinous rice powder, appropriate amount of

Step 1: Prepare the ingredients.

Step 2: Wash and cut the cabbage.

Step 3: Put into a clean and oil-free container, fill with cool water, put down salt, try it very salty, soak into the cabbage and press it with something on top. (Here used a plastic bag, filled with water)

Step 4: cabbage leaves rolled up, will not break, that is, pickled.

Step 5: Peel and shred the white radish, and scratch it with salt.

Step 6: Bleach the cabbage and radish shreds to remove the salt water, squeeze the water with your hands and set aside.

Step 7: Wash leeks and scallions, cut into pieces and set aside.

Step 8: Glutinous rice flour with five times the water, low heat cooking into glutinous rice paste.

Step 9: apple pear peeled and cut into cubes, add a little water, stir into puree.

Step 10: Garlic cloves and ginger are also stirred into the puree.

Step 11: Pour the fruit puree with the garlic, ginger puree and glutinous rice paste into the large bowl with the chives.

Step 12: Add the right amount of chili powder, sugar and fish sauce.

Step 13: Pour in the shredded radish and mix well together.

Step 14: After spreading the mixed chili paste evenly on each leaf of the cabbage, put it in the refrigerator for 3 to 4 days and then you can eat it.