1, clean 2 cabbages, cut a slice at the root, break the cabbages with your hands, pour half a basin of cool water in a basin, add about 200 grams of salt and mix well.

2, each half of the cabbage pressed inside the salt water for a while, fish out for use. Then give the cabbage between each layer of leaves sprinkle salt, and finally pour the brine into the cabbage pot. White radish peeled and shredded into the cabbage marinade for more than 3 hours, until the cabbage is soft.

3, in the basin in the remaining salt water poured into the box, the pickled cabbage, wash with water, until it is not too salty until, fished out and drained for use.

4, apple, pear peeled and chopped, put in a blender into a paste, ginger chopped, garlic crushed and put chili powder and chili together in a pot, add 12 spoons of sugar, 8 spoons of salt, 4 spoons of monosodium glutamate, 3 spoons of sesame seeds, a small bowl of fish sauce, shrimp skin chopped into a puree.

5, in the pot put 50 grams of glutinous rice flour, add water and 9 spoons of glutinous rice, open fire, stirring constantly, into a paste and then cool and then poured in the seasoning basin.

6, pour all the ingredients together and mix well, the chili sauce is ready.

7: Spread the chili sauce on each layer of cabbage.

8, will be smeared well after the cabbage, the cabbage into a clean container, placed indoors with the lid open for more than half a day, see a bit of water oozing out, the taste is a bit sour when in the container box on the set of plastic wrap.

9, and finally the sealed box in the refrigerator storage, so that it slowly fermented in the refrigerator, about 1 day after you can eat. In winter, you can also put indoor fermentation, must be in a cool and dry place, not direct sunlight.