Korean official pickles

My husband, Koreans, Korean pickles and Chinese are not a taste at all, but chili powder and sauce are very important. And I didn't plan to post it, and I didn't take pictures of the steps, and the big cabbage chose the kind that was strong, so just press the button, the essential snacks of the South Korean table, the hotel can't make fermented cabbage every day, so let's make it simple, it's a little bit easy, it's a little bit easier to eat, and it's salt. About six spoons, 8-10 hours. I usually chop up all the other materials except onions, radish cherries, and all the other materials for the Korean store, exclusively pickle pepper, thin red, easy to color, not very hot. It tastes like five pepper powders for one, one large cabbage, three extras, three drops of fish, just about the same amount of sticky water, four spoons of stainless steel and soup in Korea: one and a half salt, two spoons of Korean shrimp sauce and two spoons of beef powder, three spoons of sugar, one spoon of oil, a little bit of sesame, even gloves

It's probably like that, a pickled cabbage tastes salty, better not salty, if it's salty. I'll take care of it

Do not fall. Put it in the bag, leave the sauce on it。

It's cold, it's hot in the bag for one day, and scissors are cut into the box, and can be eaten in the fridge for two to three days and the next day. Well, I don't know how to write it, I do it by feeling. I don't get it, mate。