Ingredients: 2 Chinese cabbages, apple 1 piece, pear 1 piece, half an onion, 3 spoonfuls of fish sauce, 30g of sugar and proper amount of salt.
Accessories: coarse Chili powder 100g, fine Chili powder 100g, garlic cloves 100g, 50g ginger, 30g cooked sesame seeds and 25g glutinous rice flour.
1, two Chinese cabbages 1: 4, then evenly spread salt on every crack of the Chinese cabbage, put it in a larger pot, add half the water of the Chinese cabbage, and marinate for about 5 hours.
2. Peel and wash apples and pears, remove the core and cut them into small pieces, and cut onions into onion pieces for later use.
3. Add coarse Chili powder and fine Chili powder into a bowl, pour 250 ml of boiling water and mix well. Add 450 ml water to 20g glutinous rice flour and stir well. After heating the glutinous rice paste, pour it into a bowl filled with Chili powder.
4. Put apples, pears, onions, ginger and garlic into a meat grinder and mince them. After cooking, pour it into a bowl filled with Chili powder, then add fish sauce, cooked sesame seeds, sugar and salt and mix well.
5. Wash the pickled cabbage and drain the water, then spread the pickled seasoning evenly in every gap of the cabbage, and then put the coated spicy cabbage into a fresh-keeping box or a larger container.
6. finally, put it in the refrigerator for two days, and the hot and sour Korean spicy cabbage can be eaten.