Exercise and Steps:
It is very important to choose crisp and refreshing ingredients for spicy cabbage. It's best if the cabbage is crisp and delicious. Of course, you can bring the old gang, but it's not as good as cabbage heart. Break two cabbage hearts one by one, soak them in light salt water for about 10 minute, and wash them repeatedly to control the moisture. This is my sister's own cabbage, and there is no pesticide or fertilizer. You can omit the step of soaking in salt water and just wash it directly.
Cut the cabbage into pieces 1.5~2 cm wide, as long as you like. You can cut it when you eat it, because it's cabbage heart, and I cut it bigger. Take a large pot, put it into the chopped cabbage, add some salt to suit your taste, not too salty, and marinate for about 24 hours.
After curing for 24 hours, wring out the water, not too dry, and don't throw away the remaining salt water, which can be used when making juice in the future.
Prepare seasoning, peel garlic and wash ginger. Today's cabbage heart has many feelings. Choose big apples, pears and lemons. If there is no lemon, you can use white vinegar or apple vinegar instead.
Peel and wash all fruits, cut them into small pieces, peel and remove seeds from lemons.
Pour all the fruits into the wall-breaking machine, add a little pickled cabbage salt water, start the power supply, and squeeze the jam.
Garlic and ginger are best mashed. I crushed them with a garlic clip and felt good. I can taste garlic and ginger, and it's not bad to put them in for seasoning.
Put the squeezed jam into a large bowl, add sugar, garlic, Jiang Mo, fish sauce and Chili noodles and mix well. Taste it yourself, not too sweet, just spicy enough to be acceptable, and mix well. You can add some vegetarian dishes if you like. My family seldom eats vegetarian food. Without them, sugar is very flavorful and has a sweet, sour, spicy and salty taste. Occasionally smell garlic and ginger, and everyone in the family says it's delicious.
Like this, the seasoning is mixed.
Pour the seasoning into the pot of spicy cabbage, and gently stir it evenly with chopsticks. At this time, it can be eaten, and the effect of pickling 1 day is better. If pickled in large quantities, it can be sealed in a sterile glass container or jar and stored in the refrigerator. I didn't pickle much, and several families lost a penny. You'd better eat and cook now. If it is not sour enough, you can add a little fruit vinegar.
Pickled hot cabbage can be eaten for a week or two in a glass container, covered and refrigerated in the refrigerator.
Tips:
1. This method of pickling spicy cabbage does not need the cabbage to ferment and turn sour. The seasoning is sour and sweet, and it can be eaten after pickling, and it will be more delicious if it is left for a long time.
2. Sauerkraut should be packed in a jar or glassware, and it must be sealed in a cool place. It is best to refrigerate it in the refrigerator and take as much as you want. Be sure to keep it sealed. It's not delicious when you see air oxidation.
3. Seasoning can be adjusted according to your own taste. If you put vinegar, put less first and taste the sour taste.