Pickle ingredients: prepare the right amount of cabbage, green carrots, carrots, parsley, salt, soy sauce, monosodium glutamate, chili powder.

Method of production:

1, first of all, remove the roots of the cabbage, remove the old leaves, washed, green carrots, carrots, carrots, finely shredded, parsley chopped;

2, will be sorted out in the cabbage to the tank, layered with salt, filled, the top of the slightly sprinkled with a small amount of water, pressed (above the pressure of the stone), 5 days after the fish out, drained, soak radish shreds with water for 12 hours, out of the water and drain;

3, will be soaked in water for 12 hours of radish shreds, fished out to drain;

3, shredded green radish, shredded carrots, chopped parsley, soy sauce, monosodium glutamate, chili powder and pickled cabbage mixed together, mix well, pickling, after 2-3 days, spicy cabbage is ready.

Features: delicious flavor, colorful, nutritious, can make people's appetite.

Spicy cabbage practice two

Pickle ingredients: cabbage, kelp, chili, salt.

Methods:

1, select tender solid cabbage, wash with water, drain the water (preferably drying 1 day), small cabbage whole soaking, large trees to be cut in order to make salt water pickling, kelp to wash away dirt, drained and cut into cubes to be used;

2, the cabbage into a clean pot, evenly sprinkled with 100 grams of salt, and with the hands of cabbage to Squeeze and knead, plus a clean weight on the cabbage, mixed with 250 grams of cold boiled water, water rose out of the water, placed for half a day;

3, and then move the cabbage to the barrel, the seaweed, chili pepper uniformly loaded, and then add 50 grams of salt in the pot of brine, stirring well, injected into the barrel, and then the barrel lid fixed sealed, 10 days later, open the lid of the barrel, spicy cabbage is ready.

Features: the practice is relatively simple and unique, the taste is very crisp and sweet, can be used as an appetizer.