2. Cut the cabbage into six equal parts.

3. Add a proper amount of cold water to the basin and stir it into salt water, then add Chinese cabbage.

4. You can press a heavy object on it and marinate it for 8- 10 hour.

5. The sauerkraut softens and drains for ten minutes.

6. Mix glutinous rice flour with water.

7. Add an appropriate amount of water to the pot, pour in the glutinous rice paste, and cook until it becomes sticky, becoming glutinous rice paste.

8. Prepare seasoning ingredients.

9. Peel and cut apples and pears, and put them into a blender with ginger, garlic and onion.

10. Then stir into mud.

1 1.

12. Pour Chili powder into the cold glutinous rice lake.

13. Add sugar.

14. Add white radish, onion and mixed mud.

Add crab paste.

16. Add Korean hot sauce.

17. Add Korean syrup.

18. Stir them all evenly to become Chili sauce.

19. Then put the prepared Chili sauce on each piece of cabbage.

20. All the cabbages should be smeared evenly.

2 1. Put the spicy cabbage in a fresh-keeping box, seal it and refrigerate it for 3-5 days before eating.