Korean spicy cabbage

1. Remove the roots of the Chinese cabbage, break off the old limbs and bad leaves, rinse it with clean water, and drain all the water. Use a knife to cut the whole cabbage lengthwise in two and four, and the big cabbage in three and six. Wash the apples and pears, peel them, and slice them to remove the seeds and cores. Remove the roots and heads of white radishes, peel and wash them, break one and two lengthwise, break the large ones twice and four, and cut them horizontally into slices. Chop the onions and garlic into minced pieces.

2. Put cabbage and white radish into cleaned and disinfected containers respectively, sprinkle with 50 grams of refined salt and mix well (sprinkle salt between each leaf of cabbage), marinate for 4 hours, and drain all the water. Put the cabbage into a washed and disinfected ceramic jar (or an enamel bucket). Mix apple slices, pear slices, radish slices, minced green onion, minced garlic, hot sauce, refined salt, and monosodium glutamate well, sprinkle between each cabbage leaf, roll the cabbage well, and add cold beef broth (subject to the submerged ingredients). Use a large porcelain plate to buckle the cabbage, cover the lid tightly, place it at a higher temperature (put it next to the heater in winter), and soak for three or four days to eat.