2, pickled, squeeze out the water.

3, ready: ginger, garlic, apple, pear.

4, ginger, garlic, apples, pears minced, apples, pears with 1/3 or half can be.

5, chili powder, salt, monosodium glutamate. The amount of chili noodles depends on how much you like the spicy flavor, but also depends on the freshness of the chili noodles, it is best to come back to a little bit of small scallions.

6, add an appropriate amount of cold white water, the chili noodles, salt, MSG mix well.

7, pour ginger, garlic, apple, pear mince into the chili noodles.

8, then mix and stir well.

9. Start the pickle! Starting from the innermost layer, smear the seasoned chili paste on the cabbage, inside and out.

10, be sure to wash your hands or bring plastic wrap gloves.

11, the whole plant are smeared.

12, take a container with a lid, pay attention to wash, there must be no oil, if there is no cover, sealed with plastic wrap can also be.

13, generally marinated 3-5 days after you can open the food.

14, the last plate, is not very beautiful, there is no one drooling ah.

14, the final plate is not very beautiful, there is no one drooling ah.