Main ingredients:

1. One Chinese cabbage, choose the freshest and full one and make it as soon as you buy it.

2.a carrot.

Each person has a pear and an apple. Its unique fructose sweetness can enrich the taste and promote fermentation.

4. A small bunch of leeks. With it, it is easy to realize that the traditional connotation is the symbolic taste of spicy cabbage, which can make it taste stronger and ferment more thoroughly.

5. Two ends of garlic, three onions and a large piece of ginger. The three are completely different from the spicy taste of pepper, which will add a calm inner charm to spicy cabbage.

Seasoning:

1. Chili powder, with ground Chili powder.

2. salt.

3. Sugar can be used instead of syrup.

Prepare:

1. Wash and drain the Chinese cabbage, uncover each Chinese cabbage leaf and sprinkle with salt evenly.

2. After that, marinate the Chinese cabbage in a suitable container 10- 15 hours. During the whole curing process, the Chinese cabbage will gradually soften and produce water under the action of salt, and the sauce will be more fully matched in the next step.

3. Wash away the salt still attached to the vegetable leaves, and use the kitchen paper towel to absorb the excess water from the cabbage.

Sauce mixing:

1, peeled off the outer leaves of leek, washed and cut into 4cm pieces, peeled and shredded carrots; Peel and core pears and apples and cut them into small grains; Chop the green onions into powder. Mash garlic and ginger into a paste.

2. Put all the above materials, Chili powder, syrup and the remaining salt into a large bowl, and fully stir them to make them penetrate each other.

3. Let it stand for about 10 minute, so that some ingredients can shake off the water, and then stir it again to become the seasoning in the sauce.