Let's make Chili sauce: salt, sugar, fish sauce and glutinous rice flour are mixed evenly with cold boiled water (not too dry)

Apples, pears, ginger and garlic are all mashed. I use a blender, which is fast and convenient.

Mix the evenly stirred paste and the stirred seasoning together and stir, and the Chili sauce is finished.

Take the sauerkraut out to dry.

Spread the Chili sauce evenly inside and outside the cabbage.

Just put the Chili sauce in the prepared container after painting.

Note: 1. Salted cabbage contains a lot of water, so pay attention to empty water when smearing sauce.

2. Keep the spicy cabbage coated with sauce at room temperature for about 24 hours, and let the cabbage ferment, otherwise the spicy cabbage will not taste good.

Fermented spicy cabbage can be eaten for 7 days in the refrigerator.