Fresh and Spicy Napa Cabbage

Prepare the materials, Powder ignores it

Tear and wash Chinese cabbage

Drain and cut into pieces

Layer the vegetables with a layer of salt

Layer the vegetables and add a layer of salt to finish

Place a heavy object on top to press down

Pressing for four to five hours is enough. I pressed it overnight, and now this little is left.

Rinse off the saltwater, and taste it to make sure it's not salty before using.

Apple cut into pieces

Blend the apple together with ginger and garlic into a puree

Squeeze the water out of the cabbage

Add chili powder, add more if you like it spicy

Lao Gan Ma chili sauce, unlike the fresh and sweet taste of Korean chili sauce, is salty and spicy.

Add two spoonfuls of sauce

Stir evenly

Stir evenly

Place into a freshness-preserving container and press down firmly

Seal and refrigerate for seven days before eating; actually, leaving it for a few more days without opening it makes it taste even better.

Perfect, fresh, spicy, and refreshing, you end up eating two more bowls of rice. For those who can't handle spicy food, you can use Korean chili paste and skip the dried chili peppers.