Step 1

First drown the cabbage with salt to kill the water, I used a bag of salt for two cabbages, which was to touch the salt on each leaf, which turned out to be not good, the spicy cabbage was too salty. It is recommended to soak in salt water, so that the water will be more even, and the salt water tastes, not too salty! Do not fill up the water, if you want to produce water in the later stage, add it to two-thirds, cover the basin with plastic wrap, and then press it with another basin filled with water to facilitate water killing. Leave more points on the edge of the plastic wrap

Step 2

Apples and pears are crushed

Step 3

Crush the garlic and ginger

Step 4

I forgot to write glutinous rice flour, a bag of 500 grams, add twice as much water, be sure to boil over low heat, the first time it was boiled over high heat. It’s good to boil it like this, it’s very viscous, don’t be afraid, and it will be diluted with fish sauce later

Step 5

Add half a bag of chili powder, half a bottle of shrimp paste, and a bottle of fish sauce

Step 6

Then add apple pear juice and ginger and garlic juice and stir, I added two more spoons of sugar, mix well and that’s it, the sauce is ready

Step 7

I cut the cabbage into small pieces before spreading the sauce, and just take it out when eating

Step 8

Two cabbages weigh about fifteen pounds, super large, and the five-liter crisper box is made into a box and a half, because it is winter, it is directly put outside. Eat it three days later