Sprinkle each layer of cabbage with salt, marinate for a day, and squeeze out the water.

Sauce: Crush apples, pears, ginger and garlic, blanch chili noodles in boiling water and let cool until excess water comes out. Mix with the crushed ingredients, add salt, sugar and MSG, mix well, spread on cabbage and seal it

It will be ready to eat within a week in the container.