Spicy cabbage

Wash the cabbage and cut it into quarters, rub it evenly with salt and marinate it for about 8 hours

While the cabbage is pickling, prepare the seasoning and wash them

Grate the white radish into shreds and set aside

Chop the apples and pears into a puree, and puree the onions and ginger as well

Add water to glutinous rice flour and boil it into a paste

After cutting the leeks into small pieces, pour all the seasonings together

Stir into a thick paste. This is the main seasoning for spicy cabbage. I didn’t buy fish sauce, so I put some shrimp paste instead

After the cabbage is pickled, drain out the excess water, rinse the cabbage again with cold boiled water, and wring out the water

Break the cabbage into pieces and spread the hot sauce evenly on top of the cabbage. Apply more on the roots and the inside and outside

After wiping them one by one, roll up the cabbage and put it in a container. After sealing, place it in the refrigerator for 5 to 6 days before eating. You can also leave it at room temperature (higher temperatures can speed up the fermentation of spicy cabbage)

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