Chinese cabbage, ginger, garlic, apple, pear, Chili noodles, salt, sugar, monosodium glutamate.

working methods

1. Tear off one or two layers of Chinese cabbage leaves, cut off the dirty outer layer from the root and clean it;

2. Spread salt evenly on the inside and outside of the cabbage, marinate for half a day (depending on the amount of salt, it takes two or three hours to put more salt), squeeze out the water, rinse it with water if it is too salty, and control it for ten minutes;

3, ginger, garlic, apples, pears, a cabbage, half apples and half pears;

4. Pepper noodles, salt, sugar and monosodium glutamate are mixed well with cold boiled water, and ginger, garlic, apple and pear paste are added and mixed well;

5. Wipe the prepared paste on the cabbage from the inner layer, both inside and outside;

6. Clean the whole cabbage, put it in a sealed container, let it ferment quickly at room temperature for two or three days, and then put it in the refrigerator for cold storage.

skill

1, when mixing the paste, you can taste the taste of the paste while mixing, and increase or decrease the seasoning according to your own taste;

2. You can also crush apples, pears, ginger, garlic and fresh peppers with a blender. After soaking glutinous rice in water, crush it with a blender, add water, and cook it with constant stirring. Add a little pepper noodles and shrimp oil when mixing, or cut some shredded white radish or add some leeks. This is the method that netizen Tianya taught me. I think it is more authentic. You can try the package you are interested in. Thank Tianya for providing such a good method!

3. Another method is provided by the netizen Xinhushi. Boil it with boiling water and 5 tablespoons glutinous rice flour, and add a little fish sauce, which is similar to the method in the horizon and simpler;

4. User twyczt provided a method. If the Chili powder is scalded with appropriate amount of boiling water, it is advisable to boil it with Chili powder, and do not add too much water. After the chilli powder is cooled, add garlic, Jiang Mo, white sugar and refined salt, and stir well. If there is green radish, shred and slice it and put it in;

5. Thank you for your reference. This one I made is the simplest and tastes good. You can choose your favorite method and try it.

6, spicy cabbage can be eaten after pickling, but the flavor is the best after 20 days to 40 days.