1. Choose a piece of fresh Chinese cabbage, remove the older leaves on the outside, prepare an apple core, a pear, a few garlic and ginger, of course, pepper is indispensable.
2. First, wash the cabbage and divide the cabbage into four evenly. You can also remove the larger leaves separately, sprinkle with about two spoons of salt, knead evenly, and let stand for at least two hours.
3. While waiting, we can prepare other ingredients first. Peel the apples and pears and cut into small pieces. Use a juicer to make a paste for later use. Make ginger and garlic for later use.
4. When the cabbage is marinated and softened, rinse it slightly with water without salt water, and place it in a larger container for easy mixing
5. Then put the prepared juice paste, ginger garlic and chili noodles together, add a spoonful of sugar
6. Knead a few times with your hands to make the ingredients evenly stick to the cabbage
7. Finally, put the mixed cabbage in a sealed plastic container, put it in the refrigerator, and use it the next day (actually it can be eaten at that time, but the longer it tastes, the better it will taste)
8. In the south of our country, it will only be eaten directly as pickles, but if it is a Korean style, it can be used as ingredients for many dishes.
Tips:Be careful not to get a little oil in the operation, and clean chopsticks must be used when taking it out.
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