Home version of Korean spicy cabbage

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  1. Wash the Chinese cabbage, break it into pieces, add appropriate amount of salt and marinate 2 An hour, (I am impatient so I flooded it for an hour), then rinse it twice with water, drain it and set aside.(I forgot to take a photo of this step.This is what it looks like after draining the water?)

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  2. Chop the ginger and garlic, chop the pears, add 2-3 spoons each of shrimp paste and fish sauce, put it into a food processor and smash.Reserve (shrimp paste, fish sauce, etc.can be bought very cheaply from a certain store and can be used many times)

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  3.Cut the onion and radish into shreds and add the seasoning from the previous step

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  4.Add 2 tablespoons of glutinous rice flour to 200ml of water and stir evenly, then simmer while stirring (to prevent clumping)

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  5.Put all the things in steps 1-4 into a mixing bowl, add chili powder and MSG (according to personal taste) and stir evenly

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  6.It will look like this after mixing

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  7.Add the pickled Chinese cabbage and continue stirring

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  8.Hmm, mix it up, wow, take a bite, it’s delicious

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  9.Then put it into a sealed jar or a soup pot with a lid and you're done! ps: The home version can be mixed and eaten right away.If you want it to be a little sour, you can put it in the refrigerator to ferment for 3-4 days!