Preparation materials: some Chinese cabbage, some salt and some boiled water.
Production steps:
1. Wash the cabbage and control the water. Dirty leaves should be broken off and washed, and frozen leaves should be discarded. The whole process must be oil-free, including all containers, otherwise the leaves will rot. ?
2. Slice and cut filaments.
3, a layer of cabbage, a spoon of salt (about 3-5 grams).
4, all cut, sprinkle a spoonful of salt on it to kill water. Neither too much nor too little salt will make the leaves rot, bitter or not sour.
5, the water is almost killed (the cabbage is smaller than the beginning of cutting, and the color is slightly transparent), and put it in a hot and clean container (glass bottles and plastic bottles are ok, no water and oil). Leave some distance above, and the fermentation will expand. Pour boiling water (boiling water is for faster fermentation, and cold water can be used in no hurry).
6. Buckle it with a clean plate, cover it, put it in a cool place, and wait for fermentation. If it is a wide-mouth bottle, you can wrap a layer of plastic wrap around the bottle mouth and then cover it. Open it in two or three days to see how much water goes down, and then add it. A week or so, sour and yellow, ready to eat.
7. Finished product drawing.