material

Ingredients: 1 Chinese cabbage.

Appropriate amount of auxiliary red pepper

Seasoning salt 125g soy sauce (light) 15g monosodium glutamate 5g onion 80g ginger 15g garlic 40g pepper 50g broth 500ml sugar 50g Chili powder 15g.

The practice of cabbage and pickle

1. Peel onion, garlic and ginger, wash and cut into pieces; Clean the red pepper, remove the pedicle and cut into pieces.

2. Remove the root of Chinese cabbage, divide it in two, and put it in the sun for half a day. Then, put it in an unglazed ceramic jar, sprinkle with pepper and salt noodles and put it layer by layer. After putting it away, cover it with a wooden cover, the size of which is the same as that of the altar mouth, so that the cover can just press on the Chinese cabbage.

3. Then, press the heavy stone, rinse the cabbage thoroughly with cold water after two or three days, and squeeze out the vegetable juice as much as possible. Next, put chopped green onion, garlic, pepper and ginger in the middle of the cabbage, then mix the beef soup with soy sauce, sugar and monosodium glutamate, fill the jar, seal it with oil paper and cover it. After freezing 15 days, the pickle jar can be buried in the underground half layer and covered to prevent rain and snow from penetrating.

4. Eat kimchi from winter to the following spring. When eating, you can add Pacific fish, squid, fruit, pears, radishes and so on according to your hobbies. , but definitely not the meat of shellfish and mussels.

In cold winter, kimchi can be made without a refrigerator, but it can be kept in the refrigerator when the weather is warm.

Cuisine characteristics

Red and white, sour and delicious, promote appetite.