Cut a cabbage in half and cut the wick like a fruit stalk. While the cabbages are not washed, stack the cabbage leaves one at a time and slice them obliquely. I'm going to pickle the cabbage without washing it and rinse it. Add a cup and a half of thick salt and add a little water. Then, marinate between 40 minutes and 1 hour. Mix in between.

I'm going to make the seasoning while I pickle the cabbages, and put 1 1/2 cups of red pepper powder in a large bowl.

Add 1 cup sugar, 1 cup minced garlic, and a little ginger and set aside for a while. Place 1/2 onion and 1/2 pear in blender.

Add 1/2 cup salted shrimp and 1/2 cup salted fish and grind.

Mix the seasoning ingredients prepared earlier with the ingredients you just ground in the blender.

The recipe for Jongwon Baek cabbage geotjeori tells me to soak red pepper powder in water, but I grind pears and onions and add it, so it's called red pepper powder. You can ripen the seasoning while the cabbage is pickled.

Chop 1/2 onion. Cut the green onions and chives and prepare them.

While preparing the seasoning and vegetables, all the cabbages were pickled. When you bend it with your hands, if it's bent well, it's well salted. Now rinse the cabbages in water and drain. The remaining 1/2 pears will be discolored if you cut them in advance, so cut them just before mixing the seasoning.

Mix the onion and carrot first with the pickled cabbage and add the sauce about half way. After mixing the pear, chives, and green onions, I will put them in at the end.

While mixing the seasoning, I tasted it, but it was bland, so I added more salted shrimp. You can add the seasoning later as you like, so don't worry.

When the seasoning is done, add chives, pears, and green onions.

Mix it well. Doesn't it look delicious?