1. Wash the ingredients and peel them off. Just use one apple. I have more preparations.
2. Cut the cabbage into four pieces, rub each slice with salt, and soak it in salt water (ratio 1:10) overnight, and put heavy objects on it (in order to press out the water in the cabbage)
3. Rinse the cabbage that has been marinated overnight with clean water to squeeze out the water
4. Apple, onion, green onion, white radish cut into pieces
5. Mixing machine into puree
6. Put three spoons of chili powder
7. Add three spoons of shrimp paste
8. Add two spoons of rain dew
9. Pour in the freshly squeezed paste
10. Add two spoons of sugar
11. Add three scoops of glutinous rice flour to 200ml of water, simmer on low heat to make it thick, let cool, and pour into the chili paste
12. Add the shredded carrots and green onions
13. Coat each layer of cabbage with chili paste and put it in an airtight box
14. Wrap it with plastic wrap, put it indoors for one day and then put it in the refrigerator for two weeks
15. In fact, you can eat it when you put it for two weeks, but the TV says that the nitrite content is the lowest after it is put in the third week, so you can wait until three weeks later.
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