1. 1. Choose a piece of Chinese cabbage, don't wash it, and sprinkle it with salt evenly on each side of the cabbage leaves. Be careful not to mess up the shape of the cabbage and keep the original shape. 2. Use a heavy object for more than 12 hours, and I use a bucket to press it all night. Squeeze out a lot of water.
2. 3. Wash the pressed cabbage three times repeatedly. You can taste the saltiness. If it is salty, soak it in water for a while, and then dry it for later use.
3. 4. Crush the radish, apple, pear, green onion, and peeled ginger with a cooking machine.
4. 5. Also mash the garlic, then add two spoons of shrimp paste and mash.
5. 6. Put all mashed materials into a basin without water for later use.
6. 7. Add two kinds of chili powder, one for color enhancement and the other for seasoning. Add appropriate amount of beef powder, sugar and white wine and mix well.
7. 8. In order to pack it well, I cut the dried cabbage into pieces, added the adjusted sauce and mix well, put it neatly in a well-sealed fresh-keeping box, and waited three days before it was ready to eat.
