Private Spicy Cabbage

Cut the cabbage into four quarters and sprinkle salt evenly on each layer.

Place it in a container, press it with a heavy object, and marinate at room temperature for 2-3 days to remove the moisture. (Remember: During the entire pickling process of spicy cabbage, all containers must not have a little oil on them)

Dried radish and cut into slices. The traditional spicy cabbage uses fresh white radish, but during the pickling process, the radish will become soft and rotten, and the taste is not very good, so I changed it to dried radish. Even though it absorbs water, it is still tough.

Steam glutinous rice flour over water. After boiling, steam for 10 minutes (note: cover it with a small basin to prevent condensed water from dripping into the glutinous rice flour). Some methods are to add glutinous rice paste, but the glutinous rice paste is too thin and can't hang when spreading the sauce, so it is changed to glutinous rice flour.

Chop ginger and garlic into fine pieces, the ratio is 3 ginger to 7 garlic.

Chop the apples and white pears into fine pieces.

Stir together dried radish, ginger, garlic, apples, pears, glutinous rice flour, and chili powder (note: no need to add salt and sugar. The cabbage has already eaten enough salt, and the salt will be balanced during marinating with hot sauce. Apples and pears can replace sugar. It is not easy to add too much sugar, because during long-term marinating, the sugar will be converted by lactic acid bacteria, so the more sugar there is, the more sour the cabbage will become later). If the sauce is too dry when mixing, you can add less cold boiled water to ensure the sauce has a moderate consistency

Spread chili sauce evenly on each piece of dehydrated cabbage, place in an airtight container, marinate at room temperature for 1 day, and then marinate at 3°C for 10 days before eating.

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