One of the important ingredients in Korean cuisine, 'kimchi'

Pickling Chinese cabbage; first, use a knife to cut each cabbage into four sections along its length.

Evenly sprinkle salt on the surface and marinate for 24 hours, turning it two to three times during the process to ensure it is fully and evenly marinated.

Making chili paste; mix glutinous rice flour with a little water to moisten it.

Then pour an appropriate amount of water into the pot and bring it to a boil. Once boiling, reduce to low heat and pour in the glutinous rice paste, stirring until it becomes a thick paste. It is best to stir until there are no lumps and it is uniform.

Pour in the chili powder and crushed chili while hot and stir well.

Then pour in the MSG and stir evenly, then sprinkle in an appropriate amount of salt and sugar and stir evenly.

Mix well and set aside.

Put the dried fish into a blender and grind it into powder for later use.

Crush the garlic into a paste using a garlic crusher and set it aside.

Peel the ginger and cut it into small cubes, then mash it into a paste and set aside.

Cut the apples and pears into cubes.

Put the chopped apples and pears into a blender and blend into a paste, then pour out and set aside.

Pour the whipped fish powder into the chili paste, mix well, and let it cool completely for later use.

Take out the Chinese cabbage that has been pickled for 24 hours and squeeze out the water.

Then rinse with clean water and wring it out again for later use.

After the chili paste has cooled, pour in the mashed apples and pears, then add the minced garlic and ginger and mix well.

Add an appropriate amount of fish sauce and white vinegar to the chili paste and mix well.

Finally, add the chopped chives and mix evenly.

Put the marinated cabbage into a chili bowl and use your hands to rub each cabbage piece inside and out evenly; it's best to make sure every piece of cabbage is coated.

Neatly stack the napa cabbage, evenly coated with chili paste, into a large airtight container.

Seal the fresh-keeping container tightly with its lid for fermentation. The fermentation time should depend on the indoor temperature: if the temperature is high, the time will be shorter, and if the temperature is low, the time should be slightly longer. Generally, ferment for 3-7 days, and once it has slightly fermented, move it into the refrigerator for storage.

Can be taken as needed when eating. The spicy cabbage is ready.