Mustard 1750g, salt 175g, filtered water 1000ml/cc, turmeric powder 5g (about half a spoon, one dye, one dye.

Laifeng), glutinous rice flour or sticky rice flour 10g (1 spoon), used for fermentation to make pickles turn sour quickly, and those who don't like acid are not allowed.

), sugar 20g (one tablespoon/spoon), salt 40g (2 two tablespoons/spoon)-If your taste is salty, you can add salt.

On the contrary, reduce the amount of salt, but not too little, at least 20g salt.

The manufacturing method is as follows:

Rinse the mustard thoroughly with a hose (rinse it, don't soak it, so as not to stink the vegetables), and then hang it upside down.

Blow dry for a few hours to make it slightly soft.

2. Slightly softened vegetables.

3. Cut off the vegetable leaves (you can also cut them, which is purely personal preference), but don't throw them away.

4. Cut the Chinese cabbage into 2-4 portions (two small portions and four large portions).

5. Put the cut vegetables into a clean oil-free container with the incision facing upwards. After each row of vegetables, sprinkle a layer of salt on the leaves. Be sure to sprinkle it.

Consistency.

6. Sprinkle layer by layer, and 175g salt is also sprinkled on the last layer.

7. Find a clean and oil-free plastic cover or glass plate and put it on the plate.

8. Put heavy objects on the lid or plate to squeeze the vegetables below. I like to use the weight of water in large plastic bags for irrigation.

This plastic bag is filled with water and weighs 6 kilograms.

9. Let the vegetables press overnight, or at least 16 hours.

10. The food squeezed for 24 hours sank by half. Look at the water in the whole plastic bag.

1 1. The principle of high-salt reverse osmosis makes part of the water in the dish flow out, and the dish in the container becomes flat.

12. Remove the salt water from the vegetables preserved overnight and drain the water. Now you can choose to wash vegetables with filtered water to remove some salt.

Let it drip dry, then the pickles will not be so salty. You can also choose not to rinse and go to the next step, and then pickle.

Pickles will be salty and soup will taste better.

13. Put the vegetables dripping with dry salt water tightly into a clean and oil-free container. Plastic containers or glass jars will do.

14. unfold and fold the leaves, then roll them up and put them in the container.

15. Now prepare turmeric salt water, soak all the materials in 800ml water and stir to dissolve (although it is not easy to completely dissolve).

First use 800ml of blisters, then use 200ml to rinse all the remaining materials in the cup and rush into the kimchi container.

16. Then prepare a glass or ceramic or plastic plate and cup and press it on the plate to prevent it from coming out of the water.

17. Open the lid of the container, because vegetable fermentation will produce gas. (If you use the rotary locking cover, you can fasten it.

If the container is tightly covered, there will be no such trouble. It's better to find a heavy object to press the lid, otherwise the lid will be opened to let air in.

Go, then the fermentation process is not complete. Autumn mother specially chose this heavy log chopping board to cut vegetables, so

Every day when you use the chopping board, you will check whether the lid has been opened. After using the chopping block, dry it and press it.

18. Pickled vegetables have been soaked for 8 days, and the pickled vegetables water has become a little turbid, and bubbles can be seen. If you like pickles, just

Let it soak for a few more days, 14 days! The finished product soaked for 8 days is acid.