cabbage: one, apple: one, pear: one, garlic: one head, ginger: right amount, leek: right amount, flour: right amount, sugar: one teaspoon, salt: right amount, shrimp paste: half bag, Korean hot sauce: 4 tablespoons, paprika: moderate
Step 1: Cut two halves of the cabbage in salt water for 12 to 24 hours, then remove the squeezed water. If it is too salty, rinse with water.
Step 2: Pour the ingredients of apple, pear, garlic, and ginger into a pot with a cooking machine and pour them in a bowl for later use.
Step 3: Add sugar, paprika, a small amount of water, flour, shrimp paste, Korean chili sauce, and chives to the mixed mud. Stir in an appropriate amount of salt.
Step 4: Find a large pot or fresh-keeping box, spread the sauce evenly on each slice of cabbage, and finally spread the remaining sauce on the cabbage.
Step 5: Seal well, and eat it after about 5-7 days of fermentation. The fermented sour taste will be more delicious and the taste will be more pure.
tigs: Flour is used to increase the consistency of the sauce. The box for pickles must be water and oil free. The amount of paprika depends on whether you can eat spicy food.