Ingredients
800 g napa cabbage (about 1.75 lbs), 300 g apple (about 2 medium), 50 g carrot (about 1 small).
Seasonings
3 g white garlic, 5 g ginger, 15 g scallions, 25 g salt, 10 g white sugar, 20 g chili powder.
Instructions
1. Peel the carrot and slice diagonally into oval pieces. Place in a container, layering with salt between each layer. Once full, weigh it down with a heavy object and let it sit overnight. The next day, press out the salted liquid, rinse thoroughly with clean water, and drain well.
2. Wash the cabbage leaves and tear them into small pieces with your hands.
3. Place the cabbage, carrot, apple, scallions, ginger, and minced garlic in a clean bowl, add sugar, chili powder, and a pinch of MSG, mix well, then press down firmly with a clean plate, cover with clean cheesecloth, and let ferment at room temperature until it develops a tangy, aromatic smell (about 1-2 days; in winter, ferment near a heater for at least a day), then store in the refrigerator and serve as desired.