2. Raw material cleaning: clean the selected Chinese cabbage with running water to remove the attachments on the surface of the Chinese cabbage. The auxiliary materials are washed and drained together. Picking and slicing: peel off the old leaves, dead leaves, insect leaves and other bad parts of the cabbage itself, and then cut the roots, requiring thorough root removal and smooth section. Then cut the knife gently along the grain and break it by hand. Pickling: Add 1/2 crude salt to pickle Chinese cabbage in water, put the remaining 1/2 crude salt between Chinese cabbages, and pickle Chinese cabbage alternately for 3h.
3. Cleaning: Wash the pickled cabbage for 3-4 times repeatedly, and clean the surface salt solution and foreign bodies with running water.
4. Drain the water: put the washed cabbage on a sieve to drain the water (the water should be controlled at about 1h).
5. Accessories processing: the radish is washed and cut into filaments with a length of 5cm and a width of about 0.3cm, the celery (defoliated), the onion and the mustard are cut into sections of about 4cm, and the oysters are lightly washed with light salt water and drained.
6. Preparation of seasoning: Chop shrimp into shrimp paste, add shrimp paste and marinated fish paste, and then add Chili powder, chopped green onion, garlic paste, ginger paste, etc. Uniformly stirring to obtain chili powder sauce; Then sprinkle Chili powder sauce on shredded radish and mix well; Finally, add celery, onion, mustard and other vegetables and oysters, gently stir and add salt.
7. daub: evenly daub the seasoning between the Chinese cabbage strips, and evenly daub it. In order to prevent the seasoning from flowing out, wrap it with large cabbage leaves.
8. Potting: Put 7-8 Chinese cabbages neatly into a pickle jar and cover with pickled Chinese cabbage leaves. Sprinkle the water and salt (pickle soup) in the bowl evenly on the kimchi, and pour all the remaining seasonings into the jar. Finally, the cabbage is compacted and stored. The container for preparing pickles should be a pickle jar with old temperature, good enamel, no cracks, no sand holes, good water absorption and crisp cylinder sound.
9. Burying the jar: Bury the cabbage and pickles stored in winter underground and store them at the temperature of 10℃ for 3 weeks to make them mature and have better taste and nutrition.