Making Chinese pickled vegetables
tears it apart;
covers the pieces with salt, rinse them out, crush the remainder;
add other items like chili pepper pieces, garlic, carrot slivers, and vinegar and stirs them together;
then finally places them into a container where they take up a fraction of their previous space. One then has to wait 5 days before consuming the result.
In other words, the Chinese way is much simpler, though in the end, not as spicy. I even added far more chili pepper than was recommended. Since salt is not part of the chili paste, it is a lot easier to make the result be not to spicy. This being Taiwan, a lot of the other people added far too much sugar, but that is not a problem when I do it myself.