1. Chinese cabbage is cut into 4 pieces with a knife, rinsed with water, and salted for 24 hours.
2. Wash the white radish and cut it into round slices with a knife, and salt it for 24 hours.
3. White radish can also be cut into long strips if it is troublesome. Marinate with salt for 24 hours.
4. Wash the cucumbers with water, cut into long strips with a knife, and salt them for 24 hours.
5. Wash the leeks and cut them into inch pieces with a knife. Peel the carrots, wash them, and cut them into filaments with a knife. Add them to the hot sauce and stir evenly.
6. For the marinated Chinese cabbage, squeeze the water dry by hand, and evenly spread the mixed hot sauce on the Chinese cabbage. After marinating for 24 hours, it can be eaten or fermented.
7. Drain the marinated cucumbers, add the hot sauce and stir well.
8. Drain the marinated white radish, add the hot sauce and stir well.
