1 Chinese cabbage

Garlic 7 cloves

Ginger 1 piece

Apple 1

Sydney 1

Half a white radish

Sugar 1 teaspoon

Chili powder 2 Liang

2 tablespoons glutinous rice flour

Recipe practice:

1. Shred radish, apple and Sydney, and chop ginger and garlic.

2. Dry the cabbage salted overnight.

3. Boil glutinous rice flour into paste with water, add Chili powder, sugar, radish, apple, Sydney, garlic and ginger, and stir well.

4. Spread the sauce layer by layer on the Chinese cabbage.

5. Make it all, put it in a fresh-keeping box, put it indoors, ferment it for a day or two, then put it in the refrigerator for a week, and you can eat it.