(1) Proportion of raw materials
Ingredients: Chinese cabbage 1 tree (about1500g)
Seasoning materials: 80g of garlic, 40g of onion, 20g of ginger, 60g of leek, 80g of Chili powder, 35g of white sugar and 50g of refined salt.
(2) Production process:
First, wash the whole cabbage; Cut the Chinese cabbage from the root and cut it into small pieces of about10cm, and break it into two pieces by hand. In the same way, divide the Chinese cabbage of 1/2 into two pieces to obtain four small pieces, evenly spread salt on each leaf of Chinese cabbage and put it in a dry, oil-free container. After curing for 8~ 10 hour, the cabbage becomes soft, the leaked water is poured out, and the excess salt and water are shaken off.
2. Chop ginger and garlic into mud and add them into a stainless steel basin; Chop leek into small pieces, mince onion, and add it into the pot, then add Chili powder, white sugar and the remaining salt, fully stir, stand for half an hour, and then stir evenly again to become a sauce for later use. Spread the drained Chinese cabbage, spread the sauce one by one, roll up 1/4 cabbage from the lower end, put it in a fresh-keeping box, cover it with a fresh-keeping cover, and ferment it in the refrigerator for about 3 days.