1. Wash the cabbage leaves and tear them into small pieces by hand (hand tearing is better than knife cutting);

2. Peel carrots, cut them into oblique elephant-eye slices (or cut flowers are edible), put them in a container, put a layer, sprinkle a layer of salt, put heavy objects on them, and park them overnight;

3. The next day, squeeze out the vegetable juice brine, wash it with clear water and control it to dry;

4. Put Chinese cabbage, carrot, apple, onion, Jiang Mo and minced garlic into a clean basin, add white sugar, Chili powder and a little monosodium glutamate, mix well, press with a clean plate, cover with clean gauze, ferment at room temperature until the sour smell is fragrant (about 1-2 days, and ferment in a heater for more than one day in winter), and store in the refrigerator;

5. Sour, spicy, fresh, crisp, light and refreshing pickles can be eaten.

Then cut the pig's head into pieces and mix with spicy cabbage.