Homemade Spicy Cabbage Exclusive

Cut the apples and pears into large pieces, add ginger and garlic, and put them into the machine to blend (adjust the amount of apples and pears according to the amount of cabbage you are making; if there is a lot of cabbage, use at least one or more of each apple and pear).

Cut the scallions and cilantro into sections.

Wash the cabbage and drain the water, then tear it into large pieces. Wash the radish and cut it into slices.

After draining the water, add a little salt, mix evenly, and marinate for half a day.

This is what it looks like after being marinated for half a day.

Apple, pear, ginger, and garlic paste crushed.

Squeeze the water out of the pickled Chinese cabbage and radish, put them into a large bowl, add mashed apple, pear, ginger, and garlic, add chili powder (if you can't handle spicy, you can replace it with Korean chili paste), and add chopped green onions and cilantro.

Add a little salt, rice wine broth, sugar, and a bit of white vinegar.

Stir evenly.

Put into a clean container.

Cover it with a lid and refrigerate to marinate for about ten days.

Spicy cabbage and radish are ready.

Sweet, spicy, sour, and refreshing.