The pickled cabbage I soaked will take about 10 days to ferment and mature. I am so excited!

There are many varieties of kimchi across the country and even abroad. The famous Sichuan kimchi, Guangwei kimchi, Northeastern sauerkraut, Korean kimchi, etc. are the favorites of many people, but people from Jiuquan and those from other places who come to Jiuquan People prefer to eat Jiuquan pickled cabbage.

In addition to using Chinese cabbage as the main ingredient, the Jiuquan pickled cabbage must use traditional seasonings and techniques to get the traditional old taste. The proportion of salt and chili powder must be appropriate. The most important thing is to use a mysterious medicinal material - fennel, which is the soul of making sour cabbage delicious. The method of soaking is also very important, otherwise not only will the taste not be pure, but even will be unsuccessful.

Mix chili powder and salt in proportion

Saute fennel, boil in water, let cool and set aside

The above are some slices of my dish, and the following is from the countryside. The sister-in-law soaked slices of vegetables for her neighbor, and the two parts were combined to form a complete pickled cabbage recipe.

Cut the cabbage, wash it and remove the floating water

Place the cabbage into one layer of the large vat, sprinkle the chili powder and salt evenly, repeat several times until the vat is full,

Sister-in-law Chen in the suburbs has the best taste in cooking. Even though she moved to the city, she was still invited to cook it by her original neighbors.

What a spectacular large vat of semi-finished products! We haven't seen anything like this in decades. The most convenient thing about growing up in a small city is that you can communicate easily between urban and rural areas.

Pour in the cooked fennel water and press it with a large stone to ferment and mature.

In fact, when I was young, Yan’s Jiuquan pickled cabbage tasted very pure. I remember that many people commented after eating it that it can only be processed by the elderly. This year has aroused my desire to make vegetables again, and I have made some. It seems to be relatively successful so far. In order to accumulate experience, I will make specific records as follows:

1. Materials:

1. Chinese cabbage heart: 15 pounds

2. Salt: appropriate amount (be sure to weigh it accurately in the future)

3. Chili powder: appropriate amount (be sure to weigh it accurately in the future)

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4. Fennel: half a tael

2. Making process:

1. Buy cabbage on the 18th, wash it and control the water;

2. Put it into the jar on the 19th;

3. On the 21st, the water has separated out and covered the cabbage;

4. Looking forward to the day of maturity.