Step by step:
1. Cabbage should be selected white mouth cabbage, the help of the short. This will make the dish more fluffy. Strip the cabbage outside a layer of old leaves, and then cut off the root, cut the whole cabbage into 4 parts, so that the pickled easy to taste, shorten the pickling time.
2. Sprinkle the cabbage layer by layer with the appropriate amount of salt, the root must be sprinkled. Each layer is sprinkled to, sprinkle evenly. Cover and put in a ventilated cool place, marinate overnight.
3. Mince the garlic and ginger, cut the leeks into small pieces, peel and wash the white radish, and use a scrubber to rub the white radish into fine shreds. Scrape the skin off the apple, remove the core, and rub it with a julienne peeler, then chop the apple julienne into shreds. Put the glutinous rice flour in a large bowl, add the water and mix well so that there are no lumps in the water, so that the glutinous rice flour blends into the water.
4. Stir the glutinous rice water, pour it into a pot and heat it over low heat, stirring the soup with a spoon to prevent it from getting mushy and heating it up until the soup is thick. Sheng up with a spoon can be smooth coherent smooth flow down.
5. Turn off the heat, while hot, down into the chili powder and crushed chili peppers, stirring well, hot chili peppers, you can remove the taste of raw chili peppers, eating taste better. Let the soup cool, then add salt, sugar, fish sauce, minced garlic, minced ginger, minced apple, stir well. Thus, the sauce for marinating the spicy cabbage is ready. Let it sit for 1-2 hours so that the flavors blend well together.
6. Put the leek segments and shredded white radish together, add salt and marinate for about half an hour, then add the appropriate amount of chili powder and crushed chili pepper and mix well.
7. Take out the pickled cabbage, put it into cool white water, cast it to wash it, remove part of the salt, and then fish it out, and clench the water of the cabbage with your hands. The water should be cool white water, do not use raw water, easy to deteriorate.
8. Put on disposable gloves. Starting from the outer layer, spread the chili paste evenly on the cabbage, layer by layer, from the root to the leaves.
9. Put it in a container that can be sealed, a bottle with a lid or a plastic box will do. Put a layer of spicy cabbage, then sprinkle some pickled shredded white radish and leek segments, then put a layer of spicy cabbage, and so on, so that the preservation box is full, if there is any sauce left, pour it on top of the lid to seal it, and put it in the refrigerator to keep it cold. Spicy cabbage pickling 2-3 days after you can eat, with the increase in pickling time, eat the texture and taste is different, the beginning of the crunchy, pickled for a long time will slowly become soft and flavorful.
Tips: cabbage if pickled too salty, do not use raw water to wash cabbage. Wash it with cool white water, and if it's light, you can add the right amount of salt when mixing the chili peppers. Spicy cabbage can be eaten after 2-3 days of pickling, with the increase in pickling time, eat the texture and taste is different, the beginning of the crunchy, pickled for a long time will slowly become soft and flavorful.