Ingredients: 200g cabbage.

Accessories: 2 tbsp salt, 8 garlic, apple 1 piece, 2 tbsp korean chili sauce.

How to pickle pickled cabbage?

Step 1: Clean the cabbage for later use.

Step 2: Cut the cabbage into pieces with a kitchen knife.

Step 3: Tear it by hand to facilitate the cabbage to taste quickly.

Step 4: Add a proper amount of salt to the cabbage, stir evenly and marinate for a while.

Step 5: Cut the millet pepper into pieces and put them in the cabbage, and stir well together.

Step 6: Prepare a clean empty bottle.

Step 7: Turn it upside down and put it on a plate. Add water to the plate and store it for 4 days. Natural fermentation will turn sour and you can eat it after fermentation.

Tips:

1, Korean hot sauce is salty, so there is no need to add salt.

2. Eat it as soon as possible after it is done.