1. Prepare 3 Chinese cabbages (add the amount according to your needs), appropriate amount of coarse salt, 80 grams of glutinous rice flour, 1 dozen green onions, 1 white radish, 260 grams of chili powder, appropriate amount of salt, 250 grams of fish sauce, 70 grams of sugar, 2 small onions, 2 pieces of ginger, 10 garlic cloves, 1 apple, and 1 pear.

2. First, rinse the whole cabbage, drain the water, cut it in half with a knife, prepare a large basin, and then sprinkle the cut cabbage with coarse salt, each layer of cabbage. Spread coarse salt evenly on the leaves. Put the salted cabbage into a basin. After all the cabbage is coated with salt, sprinkle some water on the cabbage to let the salt melt better, and then marinate for 3 hours. .

3. Start to cook the glutinous rice paste. Pour 700 ml of water into the pot and 80 grams of glutinous rice flour. Stir evenly. Turn on low heat and simmer slowly. Remember to stir constantly until the paste becomes sticky. It will take about 7-8 minutes to thicken, then turn off the heat and set aside to cool. Then wash the green onions and cut them into sections, wash and cut the radish into shreds, put them all into a basin, add a little salt and 60 grams of chili powder, mix well with your hands, and marinate for 30 minutes.

4. Wash and slice the ginger and garlic, wash and cut the apples, pears and onions into cubes. After cutting them all, put them into the food processor, then pour in the fish sauce, and then use the food processor to grind them. Crush it into a thick juice, pour the juice into a bowl, add 200 grams of chili powder, stir evenly, then change to a larger bowl, pour the previously cold glutinous rice paste into it, add sugar, and stir Make the hot sauce evenly.

5. Put the pickled cabbage into clean water to wash away the salt, then squeeze out the water, and then apply hot sauce on each layer of leaves of the cabbage. Apply the hot sauce evenly to all the cabbage. , then put the previously mixed radish and green onion segments into the spicy cabbage, grasp it evenly with your hands, then neatly put the spicy cabbage into the large crisper prepared in advance, finally cover it and put it in the refrigerator to refrigerate, note Remember, the airtightness of the crisper must be good.

6. After marinating and fermenting for about a week, you can open the box and eat it. The prepared spicy cabbage is very delicious when used as appetizers or soup, and the taste is also very authentic.