Note:
1, transfer the sealed fresh-keeping box filled with spicy cabbage to the fresh-keeping room of the refrigerator for preservation. It can also be placed outdoors in winter, provided that direct sunlight and air circulation are avoided. ?
2. Generally, the fermentation process takes about 1 week. When the spicy cabbage is fermented to sour taste, it can be eaten. At this time, it is best to fix the refrigerator fresh-keeping room together with the sealed fresh-keeping box for storage. ?
3. The taste and nutritional value of spicy cabbage vary with fermentation time and storage temperature, generally at 2~7 degrees, and the taste is the best after 2~3 weeks of natural fermentation, when the vitamin content is the highest.
Steps-
1, wash the leek and cut it into small pieces. Wash, peel and shred carrots. Pears and apples are peeled, cored and cut into small pieces. Chop the green onions into powder. Press (or pound) garlic and ginger with a garlic press into a paste.
2. Put all the above ingredients, Chili powder, white sugar and the remaining salt in a large bowl, and fully stir them to make them penetrate each other.
3. Let it stand for about 10 minute, so that some ingredients come out of the water, and then stir it again to become a sauce-like seasoning for later use.
4. Take out the drained Chinese cabbage, open the leaves one by one, and evenly spread the mixed sauce on the surface of each leaf.
5. You can wear kitchen gloves once in the process of applying sauce to avoid damaging the skin of your hands;
6. After the sauce coating process is completed, carefully roll each 1/4 petal of Chinese cabbage into a tube shape from a tight spiral at the bottom, put it into an open fresh-keeping box with a proper size, and cover the box tightly to seal it.