2. 7- 10 spoon of salt per half Chinese cabbage, the amount is not important, the waterlogging time with more salt is short, and the salting time with less salt is long. Chinese cabbage is flooded. About two days! The curing time depends on the amount of salt and the ambient temperature. The more salt, the shorter the time. The higher the temperature, the shorter the time. Check frequently.
It's a little soft that the middle part is flooded like this, but mine is a bit too much.
4. Rinse with water, and then control the water 10 minute.
5. To make garlic paste, there are about two garlic in a cabbage, and more or less are the reasons for different styles.
6. Add Chili powder, more than 5 spoonfuls of a cabbage. It doesn't matter if the rest is not used anyway. ) A proper amount of monosodium glutamate, a spoonful of sugar, Jiang Mo about two thumbs big, and a proper amount of salt (you can taste the flooded cabbage first, and put less salt if it is salty, and more salt if it is weak) is the key to determine the taste. It is said that a Korean professor agreed to bring spicy cabbage for his birthday. You can put some fresh shrimp sauce from Korea, which tastes like seafood. You can also put fried sesame powder, fried rapeseed powder, shredded apple, shredded pear and shredded radish to form different flavors and play freely. But I often put shredded radish (the one with green top and white bottom) and 1/5 radish in a cabbage. You can also use your imagination. Stir well, add mineral water or cold boiled water to dilute into paste, and smear evenly.
7. Seal with plastic bags and ferment at 0-6 degrees. If you are greedy, you can eat it the next day, but the 20th-40th day is the best. I guess you can't wait, even if you can't.
8. It is not good to start eating on the third day. If you can't finish eating, you can sour it, and frying it with meat is another flavor.