The preparation method of pickled cabbage is as follows:

Tools/raw materials: cabbage, chives, garlic, dried chili peppers, chili noodles, balsamic vinegar, oyster sauce, sesame oil, hot oil, salt.

1. Prepare a cabbage, break the cabbage piece by piece, add water and a spoonful of salt to a large basin, stir to dissolve the salt, put the cabbage in and soak for 10 minutes.

2. Cut the green onion leaves into sections, peel and mince the garlic, cut the dried chilies into shreds, soak the cabbage, drain the surface water, and cut it into thicker pieces. Shred the cabbage, add a spoonful of salt to a bowl of shredded cabbage, mix well, and marinate for 10 minutes.

3. After the cabbage is pickled, squeeze out the water from the cabbage, add a spoonful of chili noodles, shredded chili peppers, minced garlic, chive segments, pour in hot oil to bring out the fragrance, and add Mix a spoonful of light soy sauce, a spoonful of balsamic vinegar, half a spoonful of oyster sauce, and sesame oil with your hands, mix well, put it into a glass jar, store it in a cool place, and take it as you go.

Precautions for pickled cabbage

1. Be sure to put the washed cabbage outside and blow dry it in the wind until the shape of the leaves looks wilted and not watery. Dry. After the cabbage is dried and wilted, we can take the cabbage back and start pickling the pickled cabbage.

2. During the process of pickling sauerkraut, be sure not to let the cabbage get oily. Because once the cabbage comes into contact with oil, the pickled cabbage cannot become sour, and the pickled cabbage will become rotten. Therefore, when pickling sauerkraut, we must pay attention to ensure that the cabbage does not come into contact with oil. In addition, the container used for pickling sauerkraut must also be clean and not allowed to come into contact with oil. If the container for pickling sauerkraut comes into contact with oil, it is easy for the pickled sauerkraut to become sour and prone to rot.