Spicy Bai Lai Kimchi (?5?8?0?9?4?1?8?1?4?7) Ingredients: 2 Chinese cabbages (salt water - 3 cups of large grain salt, 15 cups of water ), 1/2 radish, 60g mustard greens, 100g water celery, 300g oysters, 1 tablespoon pine nuts. Seasoning: 1.5 cups of chili noodles, 100 grams of dried chili, 1/2 cup of anchovy sauce, 3 tablespoons of shrimp paste, 1 tablespoon of refined salt, 1 tablespoon of sugar, 2/3 cup of cold rice, 2 heads of garlic, 2 pieces of ginger , a little bit of spiny algae. Method: 1. Remove the old side of the cabbage, wash it, cut the root and break it in half with your hands. The heart of white rice is fragile when cut with a knife, so break it with your hands. Soak in salt water for a while, then sprinkle some salt on the stems, marinate for about 8-10 hours, remove and wash. 2 Cut the radish into shreds, and cut mustard, celery, and green onion into 4 cm long segments. 3. Remove the shells from the flies and wash them with light salt water. 4 Remove the stems from the pine nuts and wipe them clean with a clean cloth. 5. Remove stems from dried chili peppers and remove seeds. You can also leave some seeds to add spiciness. 6 Put all the seasonings into a blender and grind into powder to make a sauce. You can also use cold rice instead of glutinous rice paste. 7 First put the radish into the sauce and stir, then add the green onions, mustard greens, and water celery, and finally add the pine nuts and oysters and mix gently.

8 Break open the cabbage leaves layer by layer and spread the sauce evenly: Use the outer large leaves to tightly prevent the material from leaking out, and compact the layers in the large vat