Step 1

Peel off the outermost skin of the whole cabbage, rinse it, cut it into 4 halves vertically, rinse and control the moisture. Find an oil-free and waterless container (my cabbage is too big, I use a steamer and a basin) and cut the cabbage into pieces of about 5cm, and stack a layer of cabbage with salt in the container. Marinate overnight (I marinate at night, make it the next night, and turn the cabbage during this period)

Step 2

After the cabbage is pickled, use your hands to remove excess water and control the water

Step 3

Prepare the marinade during the water control process of cabbage. Wash and peel apples and pears, cut into small pieces, add a little water, squeeze into a paste with a juicer

Step 4

Wash and slice the ginger, put it in the juicer and squeeze the apple and pear together. Crush the garlic into garlic paste.

Step 5

Almost all the marinades are here. High liquor is not filmed, but it should also be put in some to prevent spoilage

Step 6

Mix all the dressings together! Chili noodles (large granules) + apple pear ginger paste + garlic paste + fish sauce + shrimp belt with disposable gloves and stir well

Step 7

Cut the shallots (can be replaced with leeks), spread the marinade evenly on the cabbage, sprinkle some white wine, and put it in a sealed crisper box without oil or water. Seal with plastic wrap and cover. It can be eaten in 3-5 days. Don’t put it too full, the cabbage will still come out of the water. If the utensils are sealed with glass, open the lid every day to let the air out.