Ingredients: Chinese cabbage 1 piece, half onion, pear 1 piece, 40g garlic and half carrot.

Accessories: 20g of Chili powder, 3 tablespoons of Chili sauce, 5 slices of ginger and 2 tablespoons of salt.

1, peeled off the outside of Chinese cabbage, cut it in half first, and then cut it into sections.

2. Add salt, stir fry up and down, and marinate evenly for 4 hours. The salt can be a little more.

3. Rinse with water to remove excess salt.

4. Try to dry the water with water and let it cool for 30 minutes.

5. Rub or cut the green radish into filaments.

6. Cut the pears and onions into small pieces and put them in a blender with garlic and ginger.

7. Stir the Chili noodles evenly with boiling water, not too much water.

8. Put the cabbage into the pot, add shredded radish, paste, shredded radish, Chili sauce and Chili sauce, mix well and ferment at room temperature for 24 hours.

9. Put it in a fresh-keeping box and put it in the refrigerator for fermentation for 2-3 days.