One cabbage (best dried for 1 day) 1 tael of chili powder, half a piece of ginger, 1 small onion, 1 head of garlic, 1 tael of glutinous rice flour, 1 spoon of sugar. One-third of a pear

Method:

1: Cut the cabbage into quarters, and then soak them one by one in saturated salt water.

2: Spread salt on each cabbage leaf, and squeeze and knead the cabbage with your hands. Place a layer of cabbage and sprinkle a layer of salt on it. After filling, add a small amount of water and put it into the jar. Salting, after 1-2 days, submerge the cabbage with salt water, then marinate for another 3-5 days, take it out, wash it with clean water, pick up the cabbage and shake off the water to dry it until there is no water on the surface.

3: Peel Crush the ginger, garlic, onions and pears in a blender.

4: Add water to the glutinous rice flour and bring to a boil (cook while stirring until it becomes a very thick liquid) and let cool.

5: Stir the mixed onion, ginger, garlic paste + glutinous rice paste + chili powder + sugar evenly.

6: Wash the pickled cabbage twice, place the cabbage with its heart facing the ground, and drain the water. (Press dry)

7 Wear gloves and, starting from the innermost layer, apply the seasoning evenly on the inside and outside of each piece of cabbage; try to cover it as much as possible.

8: Put it into the jar together with the radish cubes, and cover it with a layer of cabbage.

Keep it at about 4 degrees, add some light salt water after 2-3 days, and wait for 15-20 days before eating.

*Finally, store it in a covered container to avoid getting oil.