Step 1

1. Cut the Chinese cabbage into four cloves and spread salt, spread more on the roots, take the leaves, wipe them and put them in a container to marinate for a day, a lot of water will come out, squeeze the water clean, and then rinse with clean water and squeeze dry.

Step 2

2. Chop the ginger, garlic, onion, and an apple into minced pieces, put them on a plate, blanch the dried chili peppers in water at 70-80 °C for ten minutes, squeeze out the water and set aside.

Step 3

3. Mix the above ingredients together, add salt and sugar, according to your own preference, no quantitation, add a few drops of old wine, mix well. The chili sauce is marinated for a day. If you like it, you can also chop a little fresh chili pepper and put it in to taste better, I can’t eat spicy without putting it.

Step 4

4. Spread chili sauce on each layer of pickled cabbage, put it in an airtight container, marinate for a day or two, and then it is ready to eat.

Step 5

Finished product, great taste!