Food seasoning: Chinese cabbage, carrot, salt, monosodium glutamate, sugar, pure grain wine (relative height), white rice vinegar, millet spicy, garlic, dried pepper, pickled pepper water. Production process:
Step 1: Prepare 1 fresh cabbage in advance, wash it, then break it into small flowers and put it on a plate for later use. The purpose of hands is to keep their delicate and crisp characteristics to the greatest extent, and in addition, it can greatly reduce the loss of their nutrients.
Step 2, prepare 1-2 carrots in advance, clean them (you can peel them if you want), then cut them into small strips with a knife and put them on a plate for later use, as shown above.
Step 3: Then, pour the carrot sticks into the cabbage that was torn earlier. At the same time, add a proper amount of salt, stir thoroughly (the posture should be as gentle as possible, otherwise the delicate and crisp taste will be reduced), and set aside for pickling 15min.
Step 4: After pickling pickled cabbage and carrot, add appropriate amount of cold water, wash it for 2-3 times, then throw away unnecessary juice (this step is crucial), wring out the water, and then put it on a plate again for use. Then, add a proper amount of dried pepper, garlic, millet, pickled pepper and pickled pepper water to the raw materials.
Step 5: Finally, pour a little monosodium glutamate, white rice vinegar, a little high alcohol (the key is to promote fermentation) and a proper amount of sugar to taste (no salt is added at this time). After mixing again, put them in glassware with dust cover. At the same time, pour the original soup, seal it for 4 hours, and then take it out.
Warm reminder: the glassware containing sauerkraut should be kept as water-free and oil-free as possible, otherwise it will affect its delicate and crisp taste and taste. In addition, try to master the curing time, the first time 10min, the second time about 4 hours. Naturally, it will be fine after a few days.