Ingredients: 1 Chinese cabbage, 1 apple, 1 piece of ginger, 2 ends of garlic and 1g of Chili powder.

auxiliary materials: 1g of salt, 1-25g of sugar and appropriate amount of glutinous rice flour.

Steps:

1. Remove the rotten leaves from the cabbage and cut them in half, and sprinkle the salt on them evenly. Just stick it on without a lot of salt and stand still for half an hour.

2. Then add tap water, mainly cabbage. Press something heavy to prevent the cabbage from floating and soak for 12 hours.

3. Take out and control the water for later use.

4. A cabbage should use about two or three pieces of Chili noodles, and it is best to use the pepper powder special for Korean spicy cabbage and put it in the pot. Pour in the freshly boiled water and stir well until it is slightly viscous. Set aside to cool for later use.

5. Next, prepare a pear, an apple, a piece of ginger and two garlic and cut them into pieces. There are no pears at home, so make up for it by yourself.

6, 2 ~ 3 salt, the original formula is half a catty of white sugar, so if you don't dare to eat too much polysaccharide, reduce the amount and stir together.

7. Boil the water in the pot, add the glutinous rice flour and stir it evenly with a scraper, showing a paste.

8. pour it in.

9. Stir well.

1. Put on disposable gloves, spread the mixed Chili sauce on the cabbage leaves layer by layer, cover with plastic wrap and refrigerate for one night to taste.

11. If there are green radishes at home, cut them into small pieces, sprinkle with salt and marinate for half an hour. Drain the radishes and marinate for 12 hours. Take them out and control the moisture, mix them with Chili sauce and stuff them under the spicy cabbage to marinate together.