1, shallots cut off their roots and peeled. Then clean it, add salt and water to the basin, add shallots, soak the roots for about half an hour, then take it out and pour out the water.

2. Shred onion, cut wild pepper in half, remove pepper seeds and shred.

3. Put glutinous rice flour in the bowl, add a little water, make sticky glutinous rice juice, add Korean bean paste, chopped garlic, Chili powder and sugar to make seasoning.

4. Add onion, onion and wild pepper into the seasoning and mix well. Cover with plastic wrap, and marinate at room temperature for one day until the onion pickles are fermented thoroughly.