Ingredients: one cabbage and one pear.
Auxiliary materials: appropriate amount of salt, a little pickled spicy cabbage and spicy sauce.
Start pickling spicy cabbage
1, First, we will remove the bad leaves on the outermost layer of the bought Chinese cabbage, then we will break the Chinese cabbage into pieces, which will help us clean the Chinese cabbage, and then we can dry the water on the outside of the Chinese cabbage before continuing the following steps.
When drying Chinese cabbage, we can put it on the drain shelf and then put it in a sunny place for drying.
2. Next, we put the cabbage in a clean sink. At this time, we sprinkle salt in the spicy cabbage. When sprinkling salt, we must ensure that every piece of cabbage is sprinkled. It is better to spread it evenly by hand. This is a skill that we need to pay attention to when pickling spicy cabbage, so that the cabbage will be soft and rotten, and the subsequent pickling will be more delicious.
3. After spreading salt, we can wait for a few hours. At this time, the cabbage has already produced a lot of water. We will control the water and the cabbage will become soft. At this time, we can cut the cabbage into small pieces and start making spicy cabbage.
4. Prepare a pear, then we will clean the pear, remove the skin, and cut the pear into filaments for later use.
6. Put the spicy cabbage and the cut pears in the pot, then we add a proper amount of spicy cabbage marinade and mix the spicy cabbage and seasoning evenly, so that the delicious spicy cabbage is ready.
Next, we can put the spicy cabbage in a water-free and oil-free jar, and the jar in which the spicy cabbage is put must be clean, otherwise the prepared spicy cabbage is very easy to deteriorate, and we should tighten the bottle cap and seal it after it is installed. We put the spicy cabbage in a sealed jar and can eat it for at least three weeks. In the process of making and preserving spicy cabbage, we can't touch water and oil in the whole process, which is beneficial to the preservation of spicy cabbage for a longer time. Every once in a while, we open the lid of a spicy cabbage to vent, and after three weeks, we can eat delicious spicy cabbage.