Cooking Steps

1. 

   Step1:First wash the cabbage and cut into small pieces. (it is cut into small pieces for convenient operation and eating. Ha ha.) Use water to turn the salt into light salt water. The water is almost over the cabbage, or almost over the cabbage. Marinate for 48 hours. Marinate for 60 hours in winter. You can turn the cabbage in the middle.

2. 

   Step2:Mash the garlic and ginger. Mash the apple or pear with a blender. Add sugar and a little salt (add 12g according to your taste). No more salt.) . dried chili noodles. Monosodium glutamate. Use a large cooking basin and warm water to mix the ingredients into paste.

3. 

   Step3:Remove the cabbage from the salt water. Drain the excess water. About 20 minutes. Then put the cabbage into the cooking basin and mix well with the seasoning paste. Pack. Refrigerate. It will be ready in 1224 hours. Remember to use clean and oil-free chopsticks when picking up hot cabbage. This way, the stored hot cabbage will not go bad. If you like spicy cabbage with sour taste, you don't need to refrigerate it. Put it under normal temperature for a few days to produce sour taste. The longer it is put, the more sour it will become.