Every summer, all kinds of vegetables and fruits are the harvest season, which is cheap and good, and it is also a good time to make dried vegetables, pickles and pickles. The older generation often have some "old recipes" that have been used for many years. They are all records passed down by the old guys, and they can all be preserved quite tastefully. Grandma at home has an old habit. Every year when the sun is hot, she will dry beans, pickle sour beans, pickle cucumbers and make pickles for her family. Ordinary ingredients have been transformed and given a new taste. These processed vegetables have been preserved for a long time, not only in summer, but also in autumn and winter.

Cabbage is different from other pickled vegetables. The curing time is short and the storage time is relatively short. Generally, it is better to eat within 2 weeks. If it takes a long time, it may deteriorate or lose its crisp taste. Generally, four or five pounds of kimchi will be eaten up in a week in the refrigerator. Breakfast and dinner are served with rice porridge. It tastes crisp and delicious when you drink it. It is a refreshing dish worth trying in summer. I want to share it with you.

Ingredients: cabbage 1, ginger, star anise, pepper, dried pepper, sugar, vinegar, salt and monosodium glutamate.

1. Remove the hard core of Chinese cabbage and tear it into small pieces. Don't cut with a knife. Shredded cabbage has a wide range of cut surfaces and is easy to absorb seasoning.

2. Put the cabbage into the pot, and you can add some ingredients such as cucumber and pepper to increase the flavor.

3. Add a small amount of water to the pot, add 3 star anise, a handful of pepper, a few dried peppers and a few slices of ginger for 5 minutes, and drain the water.

4, a small amount of oil in the pot, add 5 tablespoons of sugar to stir-fry the big bubble, pour in half a bowl of balsamic vinegar, add the ingredients of the previous step, open the fire, add the right amount of monosodium glutamate, salt and sugar to taste, and let it cool for later use.

5. Boil the water in the pot. After the water is boiled, put the cabbage in and roll it, then take it out and put it in cold water immediately.

6. Control the water content of the cabbage, press it into the curing basin, pour the prepared juice, submerge the cabbage, and put it in the refrigerator for 8 hours.

This sauerkraut is sour and sweet, with caramel flavor. Stir-frying sweet and sour is an important step. With this step, the flavor of this sauerkraut is even more unique. Pay attention to choose fresh cabbage, which should not be used for many days. The blanching time is also very short, and it is basically soaked in the pot and taken out. Fresh Chinese cabbage and blanching time are the key factors affecting the crispness of Chinese cabbage.

Don't put soy sauce in the juice, just add proper amount of monosodium glutamate to improve the taste, and the sugar can be a little more. Be careful not to store it at room temperature after pickling. Cover with plastic wrap and put in the refrigerator 1-2 weeks.