Production process
1. After removing the roots and old stalks of Chinese cabbage, wash it with clear water, drain the water, cut it into 4 pieces with a knife, put it in a pot, and sprinkle salt for 4-5 hours.
2. Remove roots, whiskers and skins from radish, cut into thin slices and marinate with salt.
3. Peel the apple and cut it into pieces; Chop onion and mash garlic.
4. Drain the pickled Chinese cabbage and radish and put them into the jar.
5. Mix all the seasonings such as apples, pears and beef soup and pour them on the cabbage. The marinade will submerge the cabbage and press it with a clean weight to make the cabbage sink.
6. The time can be determined according to the season, and the summer is generally1~ 2 days; It usually takes 3 ~ 4 days in winter to take out and eat.
1, remove the hard skin from the root of Chinese cabbage, and don't cut it completely.
2. Cut the cabbage in half from the side of the dish, don't cut the leaves, and then gently tear it in half by hand.
3. Continue to cut a knife at the root of each half of the cabbage, this time without tearing it, because look down.
4. soak the cabbage in water and put it in a basin for later use.
5. Peel each leaf of cabbage and sprinkle with a little salt (not much, just a thin layer).
6. Put all the salted cabbages in a big basin, turn it every 30 minutes, turn the cabbage on the bottom and marinate for two hours. There will be a lot of salt water at the bottom of the basin. The middle time is used to prepare hot sauce.
7. Pour 500ml of cold water into the pot, put two tablespoons of glutinous rice flour, stir well, and simmer for 5- 10 minutes.
8. Cook until it is translucent and has a certain consistency. Turn off the heat, add 2 tablespoons of sugar, stir and let it cool.
9. Shred white radish and carrot, and chop onion and leek.
10. Garlic, onion and ginger are mashed in a food processor to make onion and garlic paste. Those without machines can be chopped with a knife.
1 1. Add onion and garlic to the cooled glutinous rice paste.
12. Add fish sauce and shrimp paste.
13. With shrimp sauce
14. Add Chili powder in step 12, mix well, then pour in the cut vegetables (white radish, carrot, onion and leek) and mix well.
15. Wash off the salt in the dehydrated cabbage, and control the drying with water.
16. The reason for the third step is coming, tearing half from the knife edge ~
17. Spread the vegetable hot sauce in step 14 on each leaf of Chinese cabbage.
18. Fold the cabbage with the sauce in half and tighten it. Neatly put it into a water-free and oil-free fresh-keeping box, and squeeze each roll of cabbage tightly, leaving no gap in the middle to prevent too much air from entering.
19. Leave it in the shade for one day, and then put it in the refrigerator for chronic fermentation the next day.
20. You can eat it on the third day. When you get it from the box, you need clean and dry chopsticks. When you eat it, you can cut it into pieces and eat it within three months.