Tools/raw materials
Cabbage (1)
Carrots (1)
Two cups of sugar
Two cups of balsamic vinegar
Sichuan pepper
Appropriate amount of small red pepper
Pickled pepper quantity
Half a bowl of salt
Clear water 1 bowl
Garlic right amount
Methods/steps
112 Step by step reading
Put the sugar into a pot filled with clear water, stir to melt, and then boil it over high fire.
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Add balsamic vinegar to the pot, stir well, turn off the fire and let it cool.
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Tear the cabbage after washing, not too small.
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After washing carrots, cut them into long strips for later use.
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Peel garlic, clean and chop; Shred Chili peppers for later use.
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Add a proper amount of salt to the pot, then add cabbage and carrots.
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Step 6 is repeated five times, because the torn cabbage is big. Repeat it several times and put it evenly.
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After the salt was put away, the Chinese cabbage shrank a lot and was put away for about 1 hour.
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After chinese cabbage juice finished drinking, the leaves of Chinese cabbage looked soft. At this time, squeeze the leaves and then rinse them with clear water. People with light taste can rinse it several times more, and finally the water must be squeezed out.
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Squeeze carrots, red peppers, pickled peppers, prickly ash and garlic slices, and mix them together evenly.
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After adding the cooled sweet and sour water, do not marinate the water, seal it and leave it at room temperature for one day.
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After pickling, you can take it out and eat it.
Matters needing attention
When adding sweet and sour water, if the water is not enough, you can cook another one and put it in.