Step 1

First, cut the cabbage into several pieces, smear each leaf with salt, put it in a fresh-keeping bag and seal it and press it with a heavy object. Cabbage does not need to be washed, just pull out the dirty skin. Marinate for 10 hours is almost enough.

Step 2

Cut the leeks into sections, shred the apples, pears, carrots, and white radish, mince the ginger and garlic and set aside.

Step 3

Clean the cabbage and squeeze out the water, because it will produce a lot of water because it is salted. When washing, you can taste the taste of cabbage, and if it is too salty, wash it a few more times. I was lazy to break the cabbage piece by piece and cut it into long sections, so as not to cut it again when eating.

Step 4

Add leeks, white radish, shredded carrots, minced ginger, garlic, apples and pears to Korean chili noodles and sauce, add a small amount, add while tasting, so that it suits your taste, and finally add some sugar is very crisp and delicious, my mother can’t eat fish sauce, I didn’t add it, but I personally think that the taste is more authentic, but if you add less, it will be more fishy. It’s good to mix the dishes, this dish can actually be served. Finally, pour in an appropriate amount of cold rice soup and stir well.

Step 5

Wrap each piece of spicy cabbage in the salmon and put it in the crisper box one by one, remembering that it is each one, otherwise the taste will be uneven. All the rest of the salad is poured into the arranged spicy cabbage box, sealed and put outside for a day, and then put it in the refrigerator.

Step 6

The first time I posted, I didn’t have all the photos, and it may be more verbose, please forgive me!