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[–] • 3 pts

Rotted? I think you meant "fermented." I make my own sauerkraut, which is the same thing, but made with different cabbage and "rotted" for way longer.

[–] • 3 pts

Fermented is such a gentle word, but yes it isn't actually rotten.

[–] • 2 pts

Basic steps are:

Salt napa cabbage and turn occasionally for 1-3 hours.

Make sweet rice flour + sugar + hot pepper paste by cooking mixture with water until gluey and let cool.

Rinse most of the salt off the cabbage

Mix paste with green onions, garlic, etc.

Rub paste all over cabbage.

Let fermentation happen at room temperature or slightly cooler for a few days.

[–] • 1 pt

You say rotten? Is it fermented?

[–] • 2 pts

Yes, of course.

[–] • 1 pt

Does it start turning to alcohol?

[–] • 2 pts

Yeast does that, but this is lactobacillus so it just turns it into lactic acid AFAIK.