1. Cut the cabbage into 4 equal parts.

2. Spread 2 tablespoons of salt evenly on the roots of Chinese cabbage, and then soak Chinese cabbage in concentrated salt water 1 night.

3. Pick up the vegetables the next day, rinse them quickly and drain them.

4. Peel and shred the white radish, marinate with salt for 30 minutes, and squeeze out the water.

5. Put the glutinous rice flour into half a bowl of water, mix well and boil it into a paste for later use.

6. Prepare other materials, peel the ginger and garlic, and wash the onions and leeks.

7. Cut onions and leeks into small pieces

8. Peel and core the apple, and put it into a blender with garlic and ginger to make a paste.

9. Mix shredded radish, leek and onion, glutinous rice paste, apple puree, sugar, salt and fish sauce.

10. Put on disposable gloves, evenly spread the marinade layer by layer on the cabbage, put it in a box, seal it, put it in the shade for one day, and then put it in the refrigerator 1 week.

Source: Food Street