7- 10 spoon of salt per half Chinese cabbage, the amount is not very important, the waterlogging time with more salt is short, and the salting time with less salt is long. Add water to the cabbage. Marinate until the center is a little soft, rinse with water, and then control the water 10 minute. To make garlic paste, there are about two garlic in a cabbage, which is more or less due to different styles. Add Chili powder, more than 5 spoonfuls of a cabbage. It doesn't matter if the rest is not used anyway. ) the right amount of monosodium glutamate, a spoonful of sugar, a little ginger powder, and the right amount of salt (you can taste the flooded cabbage first, add less salt when it is salty, and add more salt when it is weak). When adding Chili powder, you can add some fresh shrimp sauce from Korea to make it taste like seafood. You can also put fried sesame powder, rapeseed powder, shredded apple, shredded pear and shredded radish to let them play freely. But I often put shredded radish, a cabbage 1/5 radish. You can also use your imagination. Stir well, add mineral water or cold boiled water to dilute into a lake.