Exercise 1
Pickle ingredients:
Two cabbages, pepper, carrot, leek, ginger, onion, garlic, apple, pear, salt,
Production method:
Kimchi
1, wash the cabbage, cut a knife from the bottom, then break it off and divide the two cabbages into four petals;
2. Add salt to each cabbage leaf and marinate for more than two hours;
3. The prickly ash is baked with low fire first, and then ground into fine powder with a food processor;
4. Shred carrots, minced ginger, minced onions and garlic, minced apples and pears, and minced leeks;
5. Add Chili powder, salt, fish sauce and a little sugar to the marinade, mix well and marinate for a while (after marinating the marinade, the flavors penetrate each other and some soup will be produced);
6. Cabbage that has been dried has shrunk a lot. After washing, control the water to dry;
7. Then spread the marinade on each cabbage leaf as much as possible;
8. Put it in a container, then pour in the remaining marinade, then cover it, wrap it with plastic wrap, and put it in the refrigerator for a week, and the spicy cabbage will be served.
Exercise 2
Pickle ingredients:
Chinese cabbage, dried Chili powder, garlic, fresh ginger, refined salt, apples, Pak Lei, fresh fish and beef soup.
Production method:
1, take out the old cabbage and yellow leaves, rinse them, soak everything in salt water for 2 days, take them out and drain them;
2. Peel and stalk garlic, wash and chop minced garlic, wash and chop apples and Pak Lei, wash and chop fresh fish, add dried Chili powder, and make it into paste with beef soup for later use;
3. Spread the cabbage evenly with the prepared seasoning, and then put it in a clean jar. Bury the jar in the ground, put grass around it, leaving 20% out of the ground, then seal it and cover it tightly with grass, keeping it at about 4 degrees. 15-20 days later, spicy cabbage will be served.
Exercise 3
Pickle ingredients:
Cabbage, kelp, pepper, salt
Production method:
1. Choose fresh and tender solid Chinese cabbage, wash it with clear water, drain the water (it is best to dry it in the sun 1 day), soak the whole Chinese cabbage, cut the big one into pieces and let it be marinated in salt water, wash away the dirt from kelp, drain the water, and cut it into blocks for later use;
2. Put the cabbage in a clean basin, sprinkle 100g salt evenly, knead the cabbage by hand, add clean weight to hold the cabbage down, add 250g cold boiled water, and let it stand for half a day after the water rises;
3. Then move the cabbage into a wooden barrel, evenly put it into the sea belt and pepper, add 50g salt into the salt water in the basin, stir it evenly, pour it into the wooden barrel, then fix the lid of the barrel and seal it. 10 days later, open the lid to get spicy cabbage.