1, cut off the roots and old leaves of Chinese cabbage, tear them into pieces, rinse them with water and control the water.
2. Put the drained leaves of Chinese cabbage into a big pot piece by piece. For each piece, sprinkle a layer of salt on the surface, then sprinkle another piece with salt, and repeat until all the leaves are put in.
3, curing 12 hours or more (at least 8 hours)
4. Squeeze the water for later use
5. Rub the white radish into filaments, add a little salt and mix well. Squeeze the water for later use.
6. Cut the leek into sections
7. Add garlic and ginger into the cooking machine and beat them into mud.
8. Add fish sauce to Chili powder and stir well. Add sugar.
9. Add shrimp skin and shredded white radish and mix well.
10, 50g of glutinous rice flour and 450g of water, mix well, put them in a pot, then heat them with low fire, and stir while cooking.
1 1, the cooked glutinous rice paste is poured into the Chili sauce.
12, add leek, mix thoroughly and serve as pickled sauce.
13, take a piece of drained Chinese cabbage, spread a layer of sauce evenly on both sides by hand, put another piece and then spread it again, and so on, until all Chinese cabbage (with more roots) is coated.
14, put the cabbage coated with sauce in a pot neatly, and finally put a thick layer of sauce on the surface, cover it, and ferment at room temperature for 1-2 days.
15, finished products