1, the whole cabbage clean, drain the water and cut in half, the cut cabbage sprinkled with coarse salt, each layer of leaves should be evenly smeared with coarse salt, put the cabbage smeared with salt into a large pot, sprinkle some water to the cabbage, so that the salt is better melted, and then pickled for 3 hours;

2, simmering glutinous rice paste. Add 700 milliliters of water to the pot, pour 80 grams of glutinous rice flour, stirring well, open a small fire and simmer slowly, remember to keep stirring, simmering viscous can be, about 7-8 minutes, turn off the fire and put cold standby. Then wash and cut the small onions, radish washed and cut into julienne, cut all into the pot, add a little salt and 60 grams of chili powder, scratched with their hands, marinated for 30 minutes;

3, the ginger, garlic washed and sliced, apples, pears, and onions washed and cut into pieces, all cut into pieces, put into a cooking machine, and then poured in fish sauce, and then use a cooking machine will be broken into a thick juice, poured into a bowl, add 200 grams of chili powder, mix well, and then change the larger pot, and then pour the cold glutinous rice paste into it, add sugar, mix well to make spicy sauce;

4, put the pickled cabbage into the water to wash away the salt, and then squeeze out the water, and then put the cabbage on each layer of the leaves smeared with hot sauce, all of the cabbage uniformly smeared with hot sauce, and then put the radish and green onion previously mixed into the spicy cabbage, with a hand grip, and then put the spicy cabbage neatly into the pre-prepared large plastic box, and finally cover the lid, into the refrigerator, remember, the sealing of the plastic box must be good;

5, marinated and fermented for about a week you can open the box to eat.