Material selection: Choose Chinese cabbage with thick texture, wash it, cut it in half, put it in a container, and wipe it evenly with coarse salt layer by layer. For example, after five Chinese cabbages are marinated for about two hours, they should be soaked in cold water, and the water should not be flooded with Chinese cabbages. Pickled Chinese cabbage should be washed at least three times when it is taken out, and then drained for later use.

Ingredients: 5 kg of Chinese cabbage can be mixed with 0.7 kg of Chili powder and half kg of sugar, and Chili powder should be prepared with soup. The soup is boiled with fresh radish, kelp and small whitebait, and put in twice. Generally, 5 kg of Chili powder, and about 1 kg of soup is more suitable.

Preparation: Cut 1 kg white radish into shreds, and put it into the prepared Chili sauce to fully stir; Cut 2 shredded Sydney, 1 shredded onion, 2 shredded garlic and 1 2 leek segments in turn. Ginger, shallots, garlic, monosodium glutamate 30g, shrimp sauce 20g, fish sauce100g, and proper amount of sugar and salt. If the sauce is thick, you can add a little boiled beef soup and stir well.

Production: put on disposable plastic gloves with both hands, evenly spread the prepared Chili sauce on the Chinese cabbage, layer by layer, and wipe a little more on the thick roots; Ferment in a container for 12 hours, then put it in the refrigerator and take it as you eat. Fresh and refreshing, sweet and sour and slightly spicy.

Remarks: The best refrigeration temperature is 4 degrees above zero centigrade.