Hot and sour cabbage

Overview

Sour, sweet, and refreshing. Foods that increase appetite and contribute to health.

One pound of chili noodles (preferably old-fashioned pepper), one large white pear, half a pound of garlic, three ounces of ginger, one pound of sugar, two ounces of MSG, five ounces of salt, two ounces of soy sauce, and a few leeks.
Choose cabbage that is short and chubby but has not too thick leaves
Cut it in half and soak it in salt water (one pound and a half salt, appropriate amount of water - just soak it)
After marinating (about 16 to 20 hours), rinse with water.
Cut the big white pears into shreds, mince the garlic and ginger, blanch the chili noodles in boiling water (one pound of chili noodles should be more than two pounds of water), let it cool, cut the leeks into sections, wait for the chili peppers to cool, put these ingredients (including sugar, monosodium glutamate, salt, soy sauce) together and mix well.
Spread the mixed slurry evenly on the pickled cabbage.
Place it open-mouth downward in a small jar or other container so that the soup can cover the cabbage. (If there is not much soup, add some mineral water to the soup.
Press the spicy cabbage with a clean stone and put it in the refrigerator. It will be ready to enjoy after five days of fermentation.