Beijing pickle

Ingredients of Beijing kimchi: 1000g of Chinese cabbage, 50g of pear, 50g of radish, 10g of monosodium glutamate, 50g of carrot, 50g of onion, 20g of pepper powder, 50g of garlic, 50g of beef soup, 35g of salt and 50g of apple. Features: This dish is yellow-white, light, fresh and fragrant, moderately sour, spicy, salty and sweet, and it is made by every family in Beijing in winter. Operation: Wash the Chinese cabbage, control the moisture, peel off the outer side of the cabbage and split it in half. The cabbage was split into four and a half from the head. Then change the knife and cut it into about 5 cm long. Put the apples and pears together in a porcelain enamel basin, add the onion, garlic, salt, monosodium glutamate and pepper powder, stir well, and pour in the beef soup. Press a clean big stone or a plate on the raw material, then put it in a high temperature place (about 40℃) and eat it in five days. Note: When making this dish, the dissolver used must be clean, so as to avoid a little longer brewing time, producing a large number of bacteria and causing diseases.
Reprinted with attribution： https://cnlocality.com/(Chinese Specialty Products)