Ingredients: Chinese cabbage 1 tree, salt 1 00g, apple 1 piece, pear 1 piece, white onion or onion 1 piece, 2 tbsps of shrimp paste, appropriate amount of ginger, appropriate amount of garlic, appropriate amount of Chili noodles, 50 ml of fish sauce.

Steps:

1, cut the Chinese cabbage from the middle cross knife, sprinkle salt on each layer and marinate for 6 to 8 hours, or one night.

2. Preparation of marinade during Chinese cabbage curing.

3, white radish shredded, shallots cut into sections. Apples, pears, onions, ginger and garlic can all be mashed with a blender or a wall breaker.

All the ingredients here are shredded garlic.

5. Add shallots or leeks and mix all the ingredients evenly.

6. First, stir half a bowl of glutinous rice flour and two bowls of water evenly, and then cook until it is very sticky.

7. Turn off the fire and add Chili noodles and Chili powder. Adjust according to personal taste.

8. After the glutinous rice paste is cooled, pour it into the freshly mixed material and stir well.

9. Add two spoonfuls of hot sauce (don't put it without it) and one spoonful of sugar.

10, I put fish sauce instead of shrimp sauce. Choose one of the two, but neither is indispensable.

1 1, mix well.

12. It is very important to wash off the excess salt in sauerkraut with clear water and wring out the water.

13, and then put the Chinese cabbage in the marinade to ensure that each layer is wrapped in marinade.

14, let stand for a few minutes.

15, then put it in a clean fresh-keeping box and put it in the refrigerator. It can be eaten after 5 ~ 6 days.

16, those without fresh-keeping boxes can also be packed in fresh-keeping bags with good sealing quality.