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What's the best way to make raw pickled cabbage?
Raw Pickled Sour and Spicy Cabbage practice tips are as follows:

1, wash the cabbage, cut it into four equal parts lengthwise, pickle the cabbage with salt, pickling is best when each clove of the leaves are wiped with salt, can not just wipe the outside, so that the inside should also be stained with salt.

2, the apple, snow pear peeled and cored and cut into chunks, put into the cooking machine, garlic leaves, garlic, dried chili peppers and ginger into the cooking machine into pulp.

3, put the beaten pulp in a large bowl, put salt, sugar, fish sauce, high degree of wine, chili powder and glutinous rice powder, stir well into the sauce.

4: Wearing rubber gloves, turn over each leaf and spread the sauce on the leaves of the cabbage.

5. Put the coated cabbage in a large airtight box and let it sit at room temperature for a day, or in the refrigerator for 7 to 10 days before serving.