Accessories: 50g of Chili noodles, pear 100g, apple 100g, radish 200g, shrimp paste 20g, fish sauce 10ml, salt 30g, sugar 20g, glutinous rice flour 35g, ginger 20g and garlic 20g.

1, Chinese cabbage washed and dried.

2. Each Chinese cabbage has four pieces, and the leaves of each layer of Chinese cabbage are evenly sprinkled with salt.

3. After curing for one day and one night, kill water, rinse with clear water and dry.

4. Prepare all kinds of seasonings and clean them.

5, white radish, apples, pears into fine powder, ginger, garlic chopped, leeks cut into sections for later use.

6. Dissolve 35g of glutinous rice flour with 350g of clear water, and cook slowly on low heat.

7. Turn off the fire until the glutinous rice water turns into a slightly thick paste.

8. After the glutinous rice slurry is slightly cool, add the Chili noodles and stir well.

9. Add the kneaded radish, apples and pears, ginger and garlic, shrimp sauce and fish sauce, leeks, 2 teaspoons of salt and 65,438+0 tablespoons of sugar, and finally stir well.

10, evenly spread the prepared Chili sauce on sauerkraut.

1 1, sealed and refrigerated for one week.