Cooking Steps

1. 

   Step1:Cut the cabbage and rinse it. Sprinkle 300g salt on the cabbage clapper and spread evenl

2. 

   Step2:Dissolve the remaining 300g salt in 20 cups of water. Marinate for 8-10 hours. Marinate for 5-6 hours in summer. Rinse and drain

3. 

   Step3:1 cup of glutinous rice flour and 2 cups of water over low heat until thic

4. 

   Step4:I made it a little thicker. But it doesn't affect the taste behind me

5. 

   Step5:Dice garlic and ginger and put them into the cooking machin

6. 

   Step6:Add garlic, ginger, shrimp sauce, apple and pear and mash them in the blender for later use

7. 

   Step7:Put two glasses of fish sauce in the glutinous rice paste and stir evenl

8. 

   Step8:Put in the mud and pepper powder in step 6 and mix wel

9. 

   Step9:Put in the sliced radish, leek and shallot and mix them with your hand

10. 

    Step10:Mixed sauc

11. 

    Step11:Mix the seasonings and apply them to each cabbage leaf in tur

12. 

    Step12:Finally, roll up the coated cabbage and stack them in a pickle tank or enamel pot to ferment until there are small bubbles

13. 

    Step13:In winter, at room temperature of 14 ℃, I ferment for a week before putting it into the refrigerator. In summer, it should be three days