Step 1

Remove the stale leaves from the outside, wash them, cut them in half with a knife, put them in a clean basin, sprinkle them with salt layer by layer and salt them for twelve hours, mainly to soak out the water in the cabbage (normal twelve hours is fine, but if it is too cold in winter, it should be left for a longer time, I marinated it at eight o’clock in the evening, and it is still a little hard to make at twelve o’clock at noon the next day) It is recommended that you operate at night and just sleep

Step 2

Peel the apples and pears into small pieces and puree

Step 3

Find a clean pot and pour glutinous rice flour and puree, turn on low heat and stir well (be sure to reduce the heat, and stir quickly, the glutinous rice flour is easy to stick to the pot and paste off)

Step 4

Cut the garlic and ginger into foam

Step 5

After the glutinous rice paste cools, pour in the chili powder, ginger and garlic, and grasp evenly with your hands

Step 6

Spread the hot sauce evenly over the cabbage in layers

Step 7

Put the coated cabbage into the jar one by one, and press it with your hands while putting it (you can also put it directly in the box without a jar)

Step 8

Then seal with plastic wrap and secure with a rubber band

Step 9

Close the lid and you’re done, now it’s very cold and you don’t need to put it in the refrigerator, marinate for 20 days and eat it