2. Tear off one or two layers of cabbage leaves, cut off the dirty outer layer at the root and clean it.
3. Spread salt evenly on the inside and outside of the cabbage, marinate for half a day (depending on the amount of salt, it will take two or three hours to put more salt), squeeze out the water, rinse it with water if it is too salty, and control it for ten minutes.
4, ginger, garlic, apples, pears, a cabbage with half apples and half pears.
5, pepper noodles, salt, sugar, monosodium glutamate and cold water mix well, add ginger, garlic, apple, pear paste, mix well.
6. Wipe the prepared paste on the cabbage from the inner layer, both inside and outside.
7. Clean the whole cabbage, put it in a sealed container, let it ferment quickly at room temperature for two or three days, and then put it in the refrigerator for cold storage.