1. Two spoons of hot sauce (according to personal taste, you can add more if you like spicy)
2. All the chopped condiments.
3. Spread all the salt and set aside, let it marinate for about 10 hours.
4. This is the marinated cabbage, and a lot of water will come out. You have to pour it out, rinse it again, and set it aside for later use.
5. Determine the amount of glutinous rice flour according to the amount of cabbage. Put cold water in a pot and stir well.
6. While heating (low or medium heat, high heat will burn) while stirring, until the glutinous rice flour is fully cooked (transparent)
7. Dice half an apple and onion, and shred the leek, white radish and carrot. If possible, you can use a mixer to stir into a slurry. But I prefer to cut, because it's more like in Korean TV. The material is ready.
8. At this time, the fire can be turned off, and the waste heat on the stove can be used. Add chili powder.
9. Two spoons of hot sauce (according to personal taste, you can add more if you like spicy)
10. All the chopped condiments.
11. Mix well, squeeze hard when mixing, let the juice of various condiments blend into the sauce. It is the finished product to be applied to Chinese cabbage.
12. Spread the sauce layer by layer.
13. Pack it in a sealable box.
14. 3-5 slices of cabbage can be packed in a box.
15. Put it in the refrigerator and freezer, marinate for 2-3 days before taking it out to eat.
Tips:It is best to add vegetarian dishes into a pulp, which will be easier to handle.
