Method of production: cabbage peeled off the outer layer of old leaves, washed, evenly sprinkled with salt inside and outside, pickled for half a day, rinsed with water to remove the salt taste, squeeze out the water; ginger, garlic, apple and pear chopped into mince, apples and pears can be used with 1/3 or 1/2 of the two fruits to improve the ginger, garlic, chili peppers to form a net spiciness.
The amount of chili powder depends on the degree of spicy flavor you like, but also depends on the freshness of the chili powder, and then add an appropriate amount of cold boiled water, chili powder, salt, MSG to mix well; and then the ginger, garlic, apple and pear minced into the chili powder, mixed into chili paste, start pickling, starting from the innermost layer, the beginning of the chili paste mixing smear on the inside and outside of the cabbage; the whole are smeared, take a container with a lid, pay attention to wash. Must not have oil, if there is no lid, sealed with plastic wrap can also be, pickled 3-5 days, Korean spicy cabbage that is.
Practice 2: remove the old cabbage gang, yellow leaves, rinse clean, all two halves, soak in the right amount of salt water for 2 days, fish out and drain off the water; will be peeled garlic, ti, washed and chopped garlic, apples, white pears washed and chopped, chopped fresh fish washed and cleaned, add dried chili pepper, with the beef broth, color into a paste for spare; with the matching seasoning will be coated with cabbage, and then arranged in the net cylinder. Bury the cylinder in the ground, surrounded by grass mats, leaving 20% out of the ground, and then sealed, covered tightly with grass, kept at about 4 degrees, to be 15-20 days, spicy cabbage is ready.