Spicy cabbage can be eaten after three to four days of pickling. But the best pickling time for spicy cabbage is half a month, when it has the best flavor and highest food value. The longer the spicy cabbage is pickled, the more sour it will taste.

Pickle cabbage for a minimum of 5 hours. Onions, pears, apples, ginger and garlic are pureed, and the sweet and sour of the fruits are mixed with pungency, which is the secret sauce for spicy cabbage. The ingredients are shrimp paste, fish sauce, chili powder, sugar, and scallions.

Expanded

Note:

1, home-made pickles, soy products, jam, etc., do-it-yourself, not only safe and hygienic, it is full of fun, but also pay special attention to the "trouble from the mouth".

2, it is best to eat more than 20 days of pickles, when the nitrite content will be reduced to low levels.

3, it is best not to make homemade meat fermented products, fish fermented products and bean fermented products.

4, bean paste, sesame paste and other sauces are also prone to problems.

People's Daily Online - In late spring and early summer, make pickles to retain the flavor of the field