我知道做法。不过很复杂。我都是从韩国店买的。

我也是从韩国店买。瓶子挺打，可三天就吃完，还挺贵的，所以想自己试着做。

Here it is( I have to type in English and Pin Yin
since we don't have Chinese Input on the computer,
sorry about that):

Keep the cutted Chinese cabbage salted overnight or at
least several hours, then remove the water by
squeezing the cabbage with SHA1 BU4 or just with your
hands. The drier, the better.

Add the following ingredients and mix well:
JIU3 CAI4, ginger powder, gallic powder, salt, Korean
hot pepper(you have to go to Chinatown to buy the
Korean hot pepper for Pao Cai, about $3.5/a big bag),
fish sauce, shrimp sauce(XIA1 JIANG4).

Give the mixture several hours at room temperature to
finish the fermentation, then you are all set.

Put it in Fridge if you like NEN4 PAO4 CAI4,
otherwise, you will get LAO3 PAo4 CAI4 if you keep it
at room temp. longer.

Hope you can enjoy your first home made PAO CAI soon.

感觉很麻烦啊。