2. Put the boiling water into the pot, and then add the edible salt. After the main edible salt is completely melted, turn off the fire and cool. After the salt water is cooled, pour it directly into a large glass bottle that can be sealed, and then add pickled peppers, red peppers, ginger slices and garlic cloves.
3. Let pickled peppers, red peppers, ginger slices and other materials marinate in salt water for five or six hours, and then put the cut Chinese cabbage slices into a glass bottle so that all the soup inside does not cover the Chinese cabbage leaves. After putting it away, seal the glass bottle and put it in the refrigerator for pickling.
After a week, the pickle soup in it can be fermented, and this cabbage can be tasted. When you open the bottle cap, you can smell a strong sour taste, and this homemade hot and sour cabbage can be taken out to eat. Usually, you must use clean chopsticks without water and oil to eat hot and sour vegetables, otherwise the pickled hot and sour vegetables will easily deteriorate.