Preparation ingredients: 2 cabbage, 60 grams of fish sauce, 90 grams of chili powder, 1 small handful of chives, half a white radish, 1 head of garlic, 1 piece of ginger, 150 grams of salt, 40 grams of shrimp, 2 spoons of sugar.

1, cabbage cut off the roots, old leaves, torn into pieces, rinsed under water to control the water

2, filtered dry water cabbage leaves into a large pot, each put a piece of cabbage leaves, should be on the surface of a fine layer of salt, and then put a piece of salt, so repeat until all the leaves are put

3, pickling more than 12 hours (at least 8 hours)

3, pickling more than 12 hours (at least 8 hours)

3, pickling more than 12 hours (at least 8 hours)

4, squeezing the water from the surface of the cabbage leaves. p>

4, squeeze out the water and stand by

5, white radish rubbed into fine julienne, add a little salt and mix well, squeeze out the water and stand by

6, leek cut into pieces

7, garlic, ginger added to the cooking machine, whisked into a puree

8, chili powder in the addition to the fish sauce and mix well, add the sugar

9, add shrimp, white radish shreds and mix well

10, 50g of glutinous rice flour plus 450g of water, mix well, put into a pot and then heat on low heat, while cooking and stirring

11, cooked glutinous rice paste into the chili sauce

12, add leeks, mix thoroughly that is into the marinade

13, take a piece of cabbage squeezed out of the water, with the hand on the front and back evenly coated with a layer of sauce, and then put a piece of coated, and so on. Repeat until all the cabbages are coated (the roots should be more)

14. Put the cabbages coated with the sauce in the basin and put them neatly, and then finally put a thicker layer of the sauce on the surface, cover it with a lid, and let it ferment at room temperature for 1-2 days

15.