Seasoning: salt, pepper, yuanzhen sugar, red pepper and white vinegar.
The practice of homemade sour cabbage;
1, Chinese cabbage is shredded by hand for use.
2. Prepare a bottle of white vinegar, with appropriate amount of pepper and pickled pepper.
3. Add salt to boiling water and let it cool.
4. Add pepper, sugar, pickled pepper and white vinegar to the container.
5. Pour the seasoning water into a sealable jar, then pour the cabbage and completely submerge the cabbage with water.
6, the first pickling can be taken out for about a week. Salt, sugar and other seasonings can be added to the next pickling according to personal taste, and it can be eaten in about three days.