1: Pickled Chinese cabbage does not need any seasoning and does not need to be drained. If you put a little salt on the cabbage, the finished product will be more brittle; 2: I think it tastes just right if it is left for 24 hours. If you like something more sour, you can extend the soaking time. The longer the time, the more sour it becomes, and the longest duration is 1 week. Remember to put it in the refrigerator in summer. 3: The prepared sauerkraut can be fried, stewed and mixed with noodles ... it has many uses.

material

Chinese cabbage, garlic, dried peppers, Jiang Mo, salt and leeks.

working methods

1: Wash the Chinese cabbage, chop it into 4 pieces, put it in a larger vessel, pour hot water cooled to over 80 degrees, fill all the materials, and leave it for more than 24 hours (put it in the refrigerator in summer, and appropriately extend the fermentation time in winter, depending on the local temperature);

2: Garlic, pepper powder and Jiang Mo for standby;

3. Take out the fermented Chinese cabbage and squeeze out the water;

4: cut into thicker silk;

5. Stir-fry garlic, pepper powder and Jiang Mo in a hot pot, stir-fry shredded Chinese cabbage for about 5-8 minutes, season with appropriate salt and sprinkle with chopped green onion.