Production method:
1. Choose fresh and tender solid Chinese cabbage, wash it with clear water, drain the water and dry it 1 day. The whole tree of Chinese cabbage is soaked, and the big one should be cut and salted thoroughly. Wash kelp, drain, and cut into blocks for later use.
2. Put the cabbage in a clean basin, sprinkle 100g salt evenly, knead the cabbage by hand, add clean weight to hold the cabbage down, add 250g cold boiled water, and let it stand for half a day after the water rises.
3. Then move the cabbage into a wooden bucket, evenly put it into the sea belt and pepper, add 50 grams of salt to the salt water in the basin, stir it evenly, and pour it into the wooden bucket. Then fix and seal the cover. 10 days later, open the lid and serve.
Product features: Seafood is delicious, spicy and salty.
So you don't need soy sauce to make hot and sour cabbage!