Cooking Steps

1. 

   Step1:Cut the cabbage in hal

2. 

   Step2:Cut a knife from the root. Don't cut it

3. 

   Step3:Spread the salt evenly on each leaf. Sprinkle more on the roo

4. 

   Step4:Mix the coarse salt with cold white. Stir until it is completely melte

5. 

   Step5:Add about 1.5L of cold white salt water. Pour it down from the root.

6. 

   Step6:It's about all over cabbage

7. 

   Step7:Use a heavier bowl. Press on the cabbage. Soak the cabbage completely in salt water.

8. 

   Step8:Pickle the cabbage for a day. After it's soft, wring it dry. Rinse it once. Dilute the salty taste. Otherwise, it will be very salty. After flushing, screw it out again.

9. 

   Step9:Beat all the ingredients into a sauce. Pour in two tablespoons of glutinous rice flour. Radish is also used for sauce. You can also cut radish into small pieces and marinate them together. Radish helps to ferment. White radish is OK.

10. 

    Step10:Pour sauce into cabbag

11. 

    Step11:Every piece should be applied evenl

12. 

    Step12:Put the pickled cabbage in a sealed fresh-keeping box.

13. 

    Step13:Fermented for about 2 weeks and ready to ea

14. 

    Step14:Cut into pieces and sprinkle with sesame seeds. Serve super.