Authentic Korean Spicy Cabbage

Cut the cabbage in half, soak it in salt water for 1 day (from morning to evening), remember to turn it over halfway; once soaked, take it out, rinse it with clean water, let it air dry for 1 hour, and let the water drain.

Shred the radish; juice the pear; juice the old ginger; crush the garlic into a paste; cut the scallion into 'cat ear' shapes; cut the green onion into long sections

After drying the surface moisture of the cabbage, cut it into sections; put it in a large bowl (for easy mixing), and then put all the ingredients from the second step into it,

Then add an appropriate amount of fish sauce, coarse or fine salt (if you don't have coarse salt, regular table salt will work), and an appropriate amount of white sugar. OK, mix well and taste. It’s best if the flavor is sweet but not spicy.

Then seal it well and put it in the refrigerator. Marinate for one to two days, depending on how sour you like it; if you like it sour, you can marinate it for a little longer.