Pickle ingredients: two cabbages, chili peppers, carrots, leeks, ginger, green onions, garlic, apples, pears, salt.

Making method:

1, wash the cabbage, cut a slice from the bottom, and then broken, two cabbage into four petals;

2, each cabbage leaf is rubbed with salt, pickled for more than two hours;

3, chili peppers first roasted on a light fire, and then ground into a fine powder with a food processor;

4, carrots cut into shredded pieces, ginger, scallion, garlic, finely chopped. apples and pears cut into small dices, leeks cut into sections;

5, will be the above dealt with marinade plus chili powder, salt, fish sauce and a little sugar mixed well marinated for a while (marinade marinade, the flavors penetrate each other, will be out of some of the soup);

6, killed the water of the cabbage shrunk a lot, washed and controlled the drying of water;

7, and then marinade smeared on each piece of cabbage leaves, try to smear to;

8, packing the cabbage leaves, as much as possible;

8, and then the carrots cut into small pieces. p>

8, into the container, and then the remaining marinade are poured into, and then cover, wrapped in plastic wrap, into the refrigerator for a week, spicy cabbage is ready.

Home version of spicy cabbage practice two:

Raw materials: cabbage 2 (about 1100 grams)

Instructions: red pepper 2 red bell pepper 6 celery 80 grams 80 grams of garlic (medium-sized single garlic about 5)

Seasoning: sugar 100 grams of chicken 15 grams of paprika 50 grams of vinegar 100 grams

Practice:

1, Cabbage to remove the outer layer of bad part of the outer surface layer to clean.

2, dry the water, cut into four. Sprinkle the layers evenly with salt and marinate for 1-2 hours until water comes out.

3, pickled cabbage process, ready to other ingredients.

4.Cut the topping cabbage into small pieces.

5, the ingredients and seasoning together with the food processor into a puree, chili sauce is ready.

6, after 2 hours of marinating, the cabbage is obviously softened.

8, marinated cabbage squeeze out the water.

9, from the root of the cabbage, layer by layer smeared with a good chili sauce, into a sealed plastic box, into the refrigerator refrigerated marinade, 24 hours after you can eat.

Home version of spicy cabbage practice three:

Raw materials: cabbage 3 kg, salt 150 grams, 100 grams of kelp, 500 grams of chili pepper

Practice:

1, select the tender solid cabbage, wash with water, drain the water, it is best to dry 1 day. Smaller cabbages soak whole, larger ones should be cut in order to make the brine pickle through. Kelp wash off the dirt, drain and cut into cubes to be used.

2, the cabbage into a clean pot, evenly sprinkled with 100 grams of salt, and hand on the cabbage umbilical cord pressure kneading system, plus a clean heavy weight on the cabbage, mixed with 250 grams of cold boiled water, the water rises out of the water, placed for half a day.

3, and then move the cabbage to the barrel, the kelp, chili evenly loaded, and then add salt 50 grams of salt water in the basin, stirring well, injected into the barrel. Then make the barrel lid fixed seal. 10 days later, open the barrel lid, can be eaten.

Spicy cabbage pickling method:

Ingredients: 1 cabbage moderate amount of garlic moderate amount of salt moderate amount of green onion half pear moderate amount of sugar 50g glutinous rice powder moderate amount of chili powder 300g water

Practice:

1 in the head part of the cabbage first cut three centimeters deep cross knife, and then tear the cabbage into two halves, which can make the heart of the leaves to remain intact.

2 Salt the cabbage, starting with the outermost layer, sprinkle salt, more on the roots and less on the leaves. Put the salted cabbage into an oil-free bowl and compact it.

3 Marinate for 6-8 hours, turning 2 times in between.

4 Wash the pickled cabbage with water, carry dry (with a hand, not out of water shall prevail) standby

5 Glutinous rice flour 50g into 300g of water, stir well, with a small fire heating into a thin paste can be, be sure to change the heating side of the stirring, after cooling, put the chili powder, stir well.

6 Add chopped green onion, garlic puree, pear puree, sugar, ginger puree and mix well

7 Smear each layer of the cabbage on each piece of the hot sauce just made, and after smearing, roll up the cabbage with the bottom leaf

8 Put the cabbage smeared with the sauce into an airtight container and put it into the refrigerator to store for fermentation, and then you can eat it in 2-3 days.