Knockoff Korean-style Spicy Cabbage

Prepare two large cabbages; split them in half from the middle.

Put the cabbage into a large bowl and sprinkle salt on it.

Starting from the outer layer, evenly spread the salt.

Apply more seasoning to the root of the Chinese cabbage to help it absorb flavor and marinate more thoroughly.

Prepare 3000ML of cooled boiled water and pour it into a large sealable container; add an appropriate amount of salt, stir well, and let it dissolve.

Place the salted Chinese cabbage into a sealed container one by one; make sure the brine covers the cabbage; put on the lid and let it soak and ferment for eight hours.

Cook a pot of porridge with glutinous rice. (To save time, when salting the Chinese cabbage, I cooked it in a pressure cooker.)

Prepare crushed chili and chili powder.

Pour the glutinous rice porridge into the chili.

Mix slowly. Stir evenly.

Prepare white radish, apples, green onions, ginger, garlic, and onions.

Wash all the ingredients and shred them; slice the apple and cut the green onions into sections for later use.

Put the apples, onions, and garlic into the blender; plug it in and blend into a puree.

Pour the prepared apple, scallion, and garlic paste into the chili.

There was too much to fit, so I had to switch to a bigger bowl.

Add salt.

Pour in the satay sauce.

Add toasted white sesame seeds.

Add the shredded white radish and chopped green onions; mix thoroughly.

Add white sugar; set the mixed chili sauce aside.

The napa cabbage that was pickled for eight hours has wilted; rinse it thoroughly with clean water and squeeze out the excess water.

Evenly spread the chili sauce on the cabbage; apply it evenly from the center to the outer layers; the base is thick, so you need to apply more to allow the flavor to penetrate easily.

Spread layer by layer, and wrap the entire cabbage with the outermost cabbage leaves.

Place the napa cabbage coated with chili sauce into an airtight container, and add a layer of chili sauce on top (ideally enough to cover the cabbage).

Cover the sealed box with plastic wrap first.

Put the outer lid on, seal it tightly, and let it ferment naturally in a cool place. Generally, it can be eaten after ten days. Of course, the longer it sits, the better the taste.