Step 1

Wash the cabbage and radishes, tear the cabbage into small pieces by hand, and cut the white radish into small pieces.

Step 2

Pack it in a large basin and mix well with a layer of salt. Don’t salt too much, as long as the dish can be softened. It needs to be marinated for a day and kept fresh in the refrigerator in the summer.

Step 3

Cut the onion, ginger and garlic into small pieces, you can use a food processor to help, but don’t use a grinder, it will not taste good if it is foamed

Step 4

Pay attention to the salt content of the chili powder, and add salt and fish sauce appropriately

Step 5

Stir all the ingredients well with your hands, fill the bottle and close tightly.

Step 6

Pack the bottle and put it in the refrigerator

Step 7

After three days, the pickles are ready to eat. Cook and accompany meals, especially in summer.