You can mix dog treasures with our Yanbian spicy cabbage, but we call it Platycodon grandiflorum, which is delicious. Absolutely authentic taste. You can buy a bag and try it. It can also be used as seasoning for vegetables such as radish, shredded radish, Chinese cabbage, platycodon grandiflorum, small white radish and cold dishes in home cooking.

Exercise:

Wear gloves when mixing spicy cabbage ~

1. Wash the cabbage and cut it into 2 ~ 3cm segments. Sprinkle one or two salts on 6~8 Jin of Chinese cabbage, stir well, and marinate for about 8~ 12 hours.

Marinate until the cabbage is soft and slightly salty. If it is too salty, soak it in clear water for a while.

Wash sauerkraut with running water for 3 times, and then control the water to dry.

2. Pour the spicy cabbage mixture into the sauerkraut section and stir well.

3. Stir well and serve. It is best to put it in a container and in a refrigerator (65438+ 0~5℃ above zero).

Fermentation for 7~ 15 days has the best taste.

A bag can make 6-8 kg of spicy cabbage or radish, which is super affordable!