Material: one Chinese cabbage, about 1200g, about 2.5 kg.

Accessories: carrot 100g leek 50g onion 50g sugar.

Ingredients: 50g of shrimp paste, 400g of clear water, 50g of glutinous rice flour, 50g of fish sauce, 50g of Chili powder,100g.

Seasoning: garlic puree 45g ginger puree 30g apple puree 60g pear puree 60g sugar 30g white sesame 10g.

Production process:

1. First, remove the bad bangzi leaves outside the Chinese cabbage, cut them in half in the middle after washing, then marinate them in salt water for six to eight hours, then rinse them again to remove the salt water and squeeze out the water.

2. Weigh the ingredients in turn, from left to right are fish sauce, sugar, shrimp paste, glutinous rice flour, and the biggest is Chili powder.

3. Wash all the auxiliary materials, cut the leek into sections, shred the carrot and onion.

4. Add 50g of white sugar to chopped carrots, onions and leeks, knead well and marinate for a while.

5. Then put ginger, garlic, apples and pears into a food processor and grind them into mud. This machine is easy to use, it is more troublesome to chop, and it will irritate the eyes.

6. The treated mud is sauce purple, and the juice inside must be kept and cannot be dumped.

7. Add 400 grams of water and 50 grams of glutinous rice flour to the pot, stir well and boil, then add shrimp paste, heat and stir, and let cool.

8. After cooling, pour all the fish sauce, Chili powder, garlic paste, ginger paste and white sesame seeds into the pot and stir. Be sure to mix well.

9. Add pickled carrots, leeks and shredded onions and stir together. Also, mix well.

10, put on disposable gloves and put the mixture on the sauerkraut layer by layer. Be sure to wear gloves, or don't blame me for not reminding you of spicy claws.

1 1, be sure to cover everything when wiping. Turn it over and wipe it when you're done inside. Make sure there are ingredients in every place.

12, Chinese cabbage bangzi is the key point, because it is not easy to marinate thoroughly, so be sure to wipe it more.

13. After cleaning them all, put them in a closed container and start curing. I used Tupperware's sauerkraut music, which is the amount of a box of sauerkraut.

14. If it is summer, it should be preserved at room temperature for one day and then put in the refrigerator, and kept indoors in other seasons. This is what it looks like after three days of pickling.

15, theoretically you can eat it after three days, but the best taste is after one week.

16, cut into large pieces and put them on a plate. The more you eat, the more sour it becomes.