Korean Spicy Cabbage
1.
Cut the Chinese cabbage into 4 pieces and touch the salt layer by layer. Then let it sit for 24 hours.
2.
The next day, the onion, ginger, garlic, pear and apple are made into a paste with a food processor. Cut the leek into inch pieces. Heat the glutinous rice flour into a paste with an appropriate amount of water, add the chili powder, sweet pepper powder and the paste in a food processor, and finally add the leek segments to make a paste. spare.
3.
Squeeze out the water from the pickled cabbage on the first day, touch the adjusted batter into the cabbage layer by layer, put it neatly in the fresh-keeping box, seal it, and leave it for a week.
