2. modulation of chili water: chili powder six spoons, with hot rice broth to steep; a head of garlic pounded into puree; ginger 200 grams of a piece of chopped, clenched out the juice, a spoonful of sugar, chicken broth, salt, sesame seeds frying moderate; in addition, and then prepare the right amount of apple or pear juice, to enhance the aroma and to help fermentation

3. Spread the chili water on the softened cabbage in layers, and put on disposable gloves, otherwise, the taste of accidentally rubbing your eyes is not pleasant.

4. Put it into a sealed box, sprinkle the rest of the chili water on it, seal the top with a safety film, put it into the freezer of the refrigerator, eat it after two weeks, and it tastes better after a month.