1. Wash cabbage, one section is four;
2. Prepare a clean oil-free container, pour in cold water and salt, try to be very salty, soak in cabbage, and press it with something heavier;
3. Cabbage leaves rolled up, will not break, that is, pickled;
4. Peel and shred the white radish, and scratch it with salt;
5. Blanch cabbage and radish shreds to remove salt water and squeeze dry by hand;
6. Wash leek and scallion and cut into sections;
7. Add five times water to glutinous rice flour and cook it over low heat to make glutinous rice paste;
8. Peel and dice apples, pears, garlic and ginger, add a little water and stir to make mud;
9. Pour the fruit puree, garlic, ginger puree and glutinous rice paste into the big bowl filled with leek;
10. Add some chili powder, sugar and fish sauce;
11. Pour in shredded radish and stir well;
12. Spread the mixed chili paste evenly on each leaf of cabbage and refrigerate for about 3 days.