1. After removing the bad outer leaves of the cabbage, wash and cut the roots into 4 halves.
2. Spread a layer of salt and marinate for 8 hours until the cabbage becomes soft.
3. Pour out the pickled water, then pass the cabbage to cold boiled water or purified water, wash off the excess salt and squeeze the water to dry for later use.
4. Mix the fish sauce with the chili noodles and mix well.
5. Chop apples and pears into fine pieces; shred white radish; chop garlic and ginger into fine pieces; wash and cut leek into pieces for later use.
6. Mix the glutinous rice flour with water, mix well, and cook into a paste on low heat.
7. 4. Add chopped apples, pears, minced ginger garlic, shredded white radish, leeks, minced shrimp skins, sugar, and salt, and mix well.
8. Pour in the cooked glutinous rice paste and mix well.
9. Put the cabbage on a longer plate, wear disposable gloves and lift each page of cabbage evenly with chili sauce, with more roots.
10. Roll up the cabbage covered with chili paste from the leaves to the roots and put them in a clean container.
11. After fermenting at room temperature for one day, put it in the refrigerator and ferment for one week before eating.
