Spicy Cabbage Essence Edition

The cabbages bought from the market, the ones with yellow hearts are the best. Wash them clean and cut them in half.

Cut the cabbage in half and set it aside.

After sprinkling the pickling salt layer by layer on the cabbage, place it in a container and add two jin of water. Pickle it (ensuring it is submerged) overnight. (During this time, you can turn the cabbage to pickle it evenly)

The next day, after the cabbage has softened, take it out and drain the water.

Add glutinous rice flour and twice as much water as the glutinous rice flour into the pot, stir evenly, then heat. During heating, keep stirring and watching the pot. When it becomes a paste, turn off the heat and let it cool.

Put the apples, pears, onions, ginger, and garlic into the blender and blend them.

Add all the seasonings and mix evenly.

Put on gloves and spread the chili sauce layer by layer. (Focus on the cabbage stems, just lightly cover the leaves)

Set aside one cabbage leaf, roll the cabbage from the leaf to the root, and use the reserved leaf to tie the cabbage. (Do not tear off the reserved leaf; keep it attached to the cabbage)

After spreading it all, store it in a sealed, cool place, and it can be eaten after five days of sealing.