Raw materials:

2 kg of Chinese cabbage, garlic 1 00g, radish1kg, 60g of salt and 40g of pepper.

Method:

(1) Select the Chinese cabbage with heart, remove the head and outer side, wash it with water, drain it, and cut it into 4cm pieces; Wash, peel and slice radish.

(2) Dissolve 30 grams of salt in 500 grams of cold boiled water, stir it evenly, put it in a pottery jar, and then soak Chinese cabbage and radish in salt water1~ 2 days.

(3) Take out the cabbage and radish, and pour out the salt water in the tank. Then put the cabbage and radish into the jar, put them evenly, sprinkle with pepper and garlic, and then press clean stones on the vegetables.

(4) Dissolve the remaining salt with cold boiled water, stir it evenly and inject it into the pottery jar, and cover the cylinder head. After 2 ~ 3 days, if the vegetable soup does not drown the ingredients, you can add some cold boiled water. Soak for about 10 day, and you can eat it.

Production essentials:

(1) can be made by pickle jar.

(2) The tools used should be cleaned.

How to eat:

The cabbage brewed by this method is yellowish in color and sour and spicy in taste, which can be eaten directly as a cold dish. It can also be used as an ingredient for some hot dishes, such as pickled and hot fish. Among them, pickled peppers can be used as ingredients for fish-flavored shredded pork.