Cabbage 10 kg

Salt? Half a catty (if the taste is light, you can reduce it, just four or two ounces)

Half a catty of garlic (this amount can be reduced according to your taste)

Half a catty of ginger

White vinegar 1000g (can be reduced appropriately)

One or two millet peppers (not needed)

One or two green peppers (no need to add them, that is, evergreen peppers commonly known as Erjingtiao)

One or two monosodium glutamate (don't add it, my mother didn't add it in Shanghai)

How to make garlic and cabbage?

Buy Chinese cabbage, wash it and dry it, then shred it, shred ginger (you can slice it if you don't eat ginger, and pick it out when you eat it), slice garlic, shred millet pepper and shred green pepper!

Please click to enter a picture description.

Put shredded Chinese cabbage, garlic slices, shredded ginger, shredded millet pepper and shredded green pepper into a large basin, sprinkle with salt and pour in vinegar. Let it stand for about half an hour (see if there is no melted salt on it?

Please click to enter a picture description.

After standing for a period of time, put on disposable gloves and mix well. Put it in a bottle of pickled pickles quickly and you can eat it the next day. Pour sesame oil on it when eating, and crispy and delicious garlic and cabbage can be eaten! It is an excellent side dish for eating porridge, noodles and jiaozi!

Please click to enter a picture description.