1. Prepare a jar to hold your cabbage, wash it, and dry it.
2. Wash the cabbage and control the water, (I used half a cabbage here and it’s heart, that’s all at home, haha)
3. Cut the cabbage into 2 halves,
4. Spread salt evenly on each slice and put it into a small basin (it’s better to find a heavy object to press on it better, like the big bowl next to me)
5. Apply salt and flood for 8-9 hours, (because I press on something, so I flood it faster)
6. Squeeze out the water after submerging,
7. Peel the apples and pears, and prepare the green onion, ginger and garlic (because I have less than half a cabbage heart, so I used an apple and a pear. Normally, a cabbage uses 250 grams of apples and 250 grams of pears)
8. All cut into small pieces,
9. Put it in a blender or use a soymilk machine, add a little white wine, and make a puree
10. Add chili noodles and mix well according to personal preference
11. Stir it into chili sauce,
12. Spread evenly on the cabbage,
13. Bottling
14. Let it stand for 3-5 days. (Friends who like acid can take longer. This is what I just made. I will post the finished product when the time is up. Please pay attention, hehe)
Tips:Because it is apple pear, the chili sauce is not bright red. I have not found a way to bright red. Friends who have the method can provide reference, but the taste is superb!
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