Cooking Steps

1. 

   Step1:Chinese cabbage get rid of the old gang. Wash it (you don't need to wash it. You can wash it after pickling). All four pieces (lengthwise) or two pieces (according to the size of Chinese cabbage). Separate the leaves and sprinkle enough salt. Marinate for 8 hours or one night. Marinate a lot of water. If there is not much water, it is not enough salt. Sprinkle salt agai

2. 

   Step2:The pickled cabbage will produce a lot of water. By the way, wash the cabbage with the pickled water (the cabbage mentioned above can't be washed. It's washed here). Taste the taste. If it's too salty, wash it with cold boiled water or purified water. The salty taste is moderate. Knead it slightly by hand. Put it in the basin for standby

3. 

   Step3:Wash the white radish. Cut it into thin shreds. Put it into the seasoning basin. Cut the rinsed shrimp skin into pieces. Put it into the basin. Peel the garlic and ginger. Mash them with the garlic mortar. Peel an apple and rub the mud into the basin

4. 

   Step4:Add sugar and Korean chili sauce. Cut scallion into thin shreds and put them into the basi

5. 

   Step5:Put on gloves and mix the sauce evenl

6. 

   Step6:Separate the leaves of Chinese cabbage. Spread in the pickled radish shreds. After all the leaves are spread, put the Chinese cabbage into the fresh-keeping bag. Pour the remaining seasonings into the bag. Tie the bag tightly. Put it in the refrigerator for one day at room temperature. Refrigerate it. Or put the Chinese Cabbage directly into the refrigerator. It can be eaten after two days. If you like leek, you can add some leek section before you put it in the mouth. If you like coriander, you can add some shredded coriander.