Ingredients to prepare: 2 heads of Chinese cabbage, 60 grams of fish sauce, 90 grams of chili powder, 1 handfuls of leeks, half a white radish, 1 heads of garlic, 1 pieces of ginger, 150 grams of salt, 40 grams of dried shrimps, 2 tablespoons of sugar.

1. Cut off the roots and old leaves of the cabbage, tear it into slices, rinse with water and control the water.

2. Put the drained Chinese cabbage leaves into a large pot one by one. Sprinkle a layer of salt on the surface of each piece. Place another piece and sprinkle salt again. Repeat until all the leaves are covered. Put them all in.

3. Marinate for 12 hours or more (at least 8 hours).

4. Squeeze dry the water and set aside.

5. Grate the white radish into thin strips, add a little salt and mix well, squeeze out the water and set aside.

6. Cut leeks into sections.

7. Add garlic and ginger to a food processor and blend into puree.

8. Add fish sauce to chili powder and stir evenly, then add sugar.

9. Add dried shrimps and shredded white radish and mix well.

10. Add 50g of glutinous rice flour and 450g of water, mix well, put it in a pot and heat over low heat, stirring while cooking.

11. Pour the cooked glutinous rice paste into the chili sauce.

12. Add leeks and mix thoroughly to make marinade.

13. Take a piece of cabbage that has been squeezed out of the water, and apply a layer of sauce evenly on both sides with your hands. Place another piece and apply it again. Repeat until all the cabbage is coated (more on the roots).

14. Arrange the cabbage with the sauce neatly in the basin, and finally apply a thicker layer of sauce on the surface, cover it, and ferment at room temperature for 1-2 days.

15, finished product.