1. One piece of cabbage removes the old outer leaves.
2. Cut into small pieces, sprinkle three tablespoons of salt evenly, and mix well by hand.
3. Add a small bowl of water to the cabbage. Fill a large bowl with water and press on the cabbage to marinate for 6 to 8 hours.
4. Prepare half an apple, pear, red pepper, carrot, a small handful of leek, 1/3 onion, and one garlic.
5. Peel the garlic, onion, and half a pear into a sauce with a food processor.
6. Slice half an apple, cut leek into sections, and cut carrots and red pepper into strips.
7. Add 2 tablespoons of glutinous rice flour to the boil with water, stir while boiling over a low heat until the glutinous rice paste is translucent and thin.
8. Drain the cabbage and use your hands to press to remove more water.
9. Put cabbage, leeks, carrots, apples, and red peppers in a pot.
10. Add Korean chili powder, fine chili powder and coarse chili powder, in a ratio of 1:2. Add garlic, green onions, pear paste and glutinous rice paste.
11. Add 15 grams of sugar and 30 grams of salt. If you like the sour taste, add a little white vinegar and mix well.
12. Put it in an airtight box and put it in the refrigerator.
13. It can be eaten the next day.
Tips:Chili noodles are best in Korean style, red in color and not too spicy.
