2. Put the Chinese cabbage in the pot, lay it flat in the jar, sprinkle a layer of salt on each layer of vegetables until it is all laid, press the heavy object to pickle, and share 3/5 of the salt. 24 hours later. If the bittern rises, it can be taken out and added with salt again.
3. Pour the pickled cabbage into another jar, spread a layer of vegetables, sprinkle a layer of salt, sprinkle sealing salt on the top layer, sprinkle the remaining salt, seal it with a thin bag, press it with stones, seal the jar mouth with mud paste, and finally cover it. 10- 15g can be taken out for eating after pickling.
1. Remove the yellow leaves from the cabbage, cut off the roots, wash and cut into two halves or four halves with a knife.
2. Put the Chinese cabbage in the pot, lay it flat in the jar, sprinkle a layer of salt on each layer of vegetables until it is all laid, press the heavy object to pickle, and share 3/5 of the salt. 24 hours later. If the bittern rises, it can be taken out and added with salt again.
3. Pour the pickled cabbage into another jar, spread a layer of vegetables, sprinkle a layer of salt, sprinkle sealing salt on the top layer, sprinkle the remaining salt, seal it with a thin bag, press it with stones, seal the jar mouth with mud paste, and finally cover it. 10- 15g can be taken out for eating after pickling.
1. Cabbage is broken.
2. Wash the cabbage.
3. Then add some salt to the cabbage and marinate for half an hour.
4. Sauerkraut will produce a lot of water, so you should wring it out.
5. Add shredded apples to cabbage.
6. Mash a proper amount of garlic.
7. Pour the mashed garlic into the cabbage.
8. Add two tablespoons of Korean Chili sauce.
9. Put on disposable gloves, mix all the materials evenly, put them in a fresh-keeping box and put them in the refrigerator for one night.