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  1

  Prepare materials and ignore them

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  2

  Tear and clean Chinese cabbage

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  3

  Drain and cut into pieces

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  4

  One layer of vegetables and one layer of salt

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  5

  One layer of vegetables and one layer of salt are completed

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  6

  Put heavy objects on top to suppress

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  7

  Four or five hours of pressing is all it takes. I pressed it all night and that’s all that’s left

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  8

  Wash off the salt water and taste it to see if it is salty

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  9

  Apple cut into cubes

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  10

  Mash apples, ginger and garlic together

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  11

  Squeeze out the water from the cabbage

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  12

  Add chili powder, if you like it spicy, add more

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  13

  Laoganma chili sauce is different from Korean chili sauce which is fresh and sweet, Laoganma is salty and spicy

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  14

  Put two spoons of sauce

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  15

  Stir evenly

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  16

  Stir evenly

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  17

  Put it into the crisper box and press it tightly

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  18

  Seal and refrigerate for seven days before eating. In fact, it will taste better if left uncovered for a few more days

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  19

  Perfect, spicy and refreshing, I had two more bowls of rice. For those who cannot tolerate spicy food, you can use Korean chili sauce without adding dried chili peppers.

Tips

I read many pages about the process, but it’s actually really simple. Add salt to the vegetables to remove the water, soak them in water to remove the salt, and squeeze out the water. Just beat the seasonings together and mix them together. You have to figure out the amount of seasonings you add. For home-cooked dishes, the accuracy is less than a gram. . . After removing the water from the vegetables, be sure to soak them until they are no longer salty, otherwise the chili sauce will also taste salty and will be difficult to swallow.