Step 1

Mariinate the cabbage with salt for 5 hours, and sprinkle salt one by one. Rinse with water after marinating. Cut into small pieces.

Step 2

Prepare to cut the ginger, pear, apple, and garlic and put them in a blender

Step 3

Beat into puree and set aside

Step 4

Stir the glutinous rice flour and water into a paste over low heat without putting it in a non-stick pan, turn off the heat

Step 5

Add Korean ultra-fine chili noodles (red in color) and chili noodles and stir

Step 6

Then put the freshly beaten seasoning puree

Step 7

It’s like this, the color is red

Step 8

Pour into the flooded cabbage

Step 9

Grab it well with your hands and put it in a clean and waterless large glass crisper box. Store in the refrigerator. It is ready to eat in two days