1. Wash the cabbage, cut a knife from the bottom, and then split, two cabbage into four pieces
2. Salt every cabbage leaf
3. The salt is so thick that you can press a key thing on it and marinate for more than two hours.
4. During the pickling process of Chinese cabbage, we deal with auxiliary materials
5. Cut leek into sections, shred carrots, pears, and apples, mince ginger and garlic and set aside.
6. Take a bowl of water and add 2-3 tablespoons of glutinous rice flour and mix well
7. After the water in the pot is boiled, slowly add the glutinous rice flour water to the pot, stir slowly until it is thick, and then turn off the heat.
8. Put all the auxiliary materials into a large bowl, add chili powder and sugar as appropriate according to the taste, pour in a little glutinous rice flour paste, stir evenly and then use.
9. Start to pickle the spicy cabbage, and evenly spread the auxiliary materials on each layer of the leaf.
10. In order to put them in the bottle, I chopped them up again, so I can put the sprinkled spicy cabbage directly into the lunch box. Keep in the refrigerator.
Tips:1. Glutinous rice flour is used for fermentation and viscosity.
2. Spicy cabbage is not sour when it is just pickled. If you like to eat sour, you can keep it in the refrigerator for 2-3 days without adding vinegar.
3. If you don't like leeks, you can skip it, or add your favorite vegetables.
