Exercise:
1: There are four cabbages, and then one is soaked in saturated salt water.
2. Rub salt on each cabbage leaf and squeeze and knead the cabbage by hand. Put a layer of cabbage, sprinkle a layer of salt, add a little water when it is full, and put it in a jar for salting. 1-2 days later, the cabbage is submerged in salt water, marinated for 3-5 days, taken out, washed with clear water, fished up, shaken off and dried until the surface is dry.
3: Put peeled ginger, garlic, onion and pear into a blender and mash them.
4. Boil the glutinous rice flour with water (stir until it is viscous) and let it cool.
5: Stir onion, ginger and garlic paste+glutinous rice paste+Chili powder+sugar evenly.
6. Wash the sauerkraut twice, put the cabbage on the ground and drain (press dry).
7 put on gloves and spread this seasoning evenly on the inside and outside of each piece of cabbage from the innermost layer; Wipe as much as you can.
8: put it in the jar with the radish pieces and cover it with a layer of cabbage.
Keep it at about 4 degrees, add some light salt water after 2-3 days, 15-20 days before eating.
* Finally, store it in a covered container to avoid oil.