Simple Preparation of Hot and Sour Cabbage

One head of cabbage, cut into 4 pieces

Sprinkle salt on the base of the cabbage and marinate for 12 hours

Turn the pickled cabbage upside down to drain the water

Apple, pear, onion, ginger, and garlic chopped into small pieces

Blend into a paste with a blender, and cut the chives into sections.

Paste, white liquor, chives mixed evenly

Apply evenly to each leaf

Put into a resealable bag

After sealed fermentation for 48 hours, store in the refrigerator

You can eat it after a few weeks.