The practice of spicy cabbage is one by one. Take out the Chinese cabbage, wash it and dry it for about three days.
Second, sprinkle all two petals of Chinese cabbage with salt, evenly sprinkle for about two hours, let the water drain, and it will wither.
Third, the Chili noodles, salt and water are boiled in the pot for about ten minutes.
Shredding apples and pears, mashing garlic, shredding fresh ginger, mixing with cold Chili noodles, adding monosodium glutamate and mixing well. If you don't use monosodium glutamate, you can also season or light soy sauce. In the old days when there was no vegetarian food, people used shrimp paste to refresh themselves. )
5. Wipe the pepper noodles mixed with various seasonings one by one between the side dishes of Chinese cabbage and evenly in the center of Chinese cabbage.
6. After drying the porcelain jar washed repeatedly with salt water, put the cabbage in the jar for a circle, with the root facing the edge of the jar and a layer of hook in the middle. According to the salty stuffing, sprinkle a little more salt if it is lighter. If the stuffing is already salty, there is no need to add salt.
7. After filling the tank layer by layer, press the washed stone on the top of the tank, pour clean water, and add water according to the water level the next day. Three days later, the salt in the cabbage has dissolved into the cabbage, and the water in the cabbage has overflowed. At this time, the water must cover the cabbage, otherwise, the exposed cabbage will rot easily.
Eight, put the porcelain jar into the cellar and naturally ferment for about 30 days to eat.
Method 2 of spicy cabbage 1. Prepare a Chinese cabbage, cut into pieces, cut into pieces, and wash it for later use.
2. Next, put the cabbage in the pot, sprinkle with coarse salt, pour in salt water and marinate for four or five hours to soften it. After pickling, wash it twice with clear water, wash off all the excess salt in the cabbage, and then wring the water off the cabbage for later use.
3. Prepare a small pot of water and rice noodles, heat them with low fire and stir them evenly.
Prepare apples, pears, onions, garlic and ginger, and cut them all into small pieces. Then pour it into a juicer and stir it into a paste, and pour it into a large plate.
5. Then add shrimp sauce, fish sauce, salt and Chili noodles to the big plate and mix well.
6. Then add onion and shredded radish and stir well.
7. Finally, add sauerkraut, put on gloves, stir well together, put it in a water-free and oil-free sealed can, cover it and seal it for four or five days.