Ingredients: Chinese cabbage 1 piece, apple 1 piece, ginger 1 piece, two ends of garlic, and Chili powder 100g.

Accessories: salt 100g, sugar 100g-250g, and appropriate amount of glutinous rice flour.

Steps:

1. Remove the rotten leaves of Chinese cabbage, cut them in half, and sprinkle salt on them evenly. Don't put too much salt, and then let it stand for half an hour.

2. Then add tap water, mainly cabbage. Press something heavy to prevent the cabbage from floating, and soak for 12 hours.

3. Remove the water control device and set it aside.

4. A cabbage probably uses two or three peppers, and it is best to use the pepper powder special for Korean spicy cabbage and put it in a basin. Pour in the freshly boiled water and stir until it is slightly sticky. Set aside to cool for later use.

5. Next, prepare a pear, an apple, a piece of ginger and two garlic and cut them into pieces.

6, 2 ~ 3 two salts, the original side is half a catty of sugar, do not dare to eat too much polysaccharide to reduce, mix together.

7. Boil the water in the pot, add glutinous rice flour and stir evenly with a spatula, showing a paste.

8. Pour it in.

9. Stir well.

10, put on disposable gloves, spread the prepared Chili sauce on the cabbage leaves layer by layer, cover with plastic wrap and refrigerate for one night.

1 1. If you have green radish at home, cut it into small pieces, sprinkle with salt and marinate for half an hour. Drain the radish and marinate for 12 hours. Take out the dried water, mix with Chili sauce and stuff it under the spicy cabbage for pickling. Put into a container, sealing and pickling for 3-5 days.