Step 1: Pickle Chinese cabbage. Sprinkle salt evenly on each layer of cabbage, then put it in a small pot and cover it with plastic wrap. Marinate for about one night. When pickling cabbage, it is better to press a heavy stone on the cabbage for pickling.
Step 2: Chop ginger, garlic, apples and pears into mud for later use (it is best to break them together with a blender, which is delicious and saves trouble); Put the pepper powder into a bowl, blanch it with boiling water, and then drain the water; Put ginger, garlic, apples and pears in a bowl with peppers, add some sugar and mix well.
Step 3: Spread the freshly mixed pepper evenly on the cabbage layer by layer, cover it with plastic wrap and leave it for about half a day.
Ps: Add apples and pears to buffer the spicy taste of garlic.
Spicy cabbage can be put in the refrigerator, and you can put one with clean chopsticks without oil and water every time you take it.
Period.
You can also cut the cabbage into pieces to pickle it, which will taste better, but it is not as good-looking as half a piece visually.
One more:
Material selection: Choose Chinese cabbage with thick texture, wash it, cut it in half, put it in a container, and evenly spread it with coarse salt layer by layer. For example, after five Chinese cabbages have been marinated for about two hours, they should be soaked in cold water, and water cannot drown the Chinese cabbages. Wash sauerkraut at least three times when you take it out, and then drain it for later use.
Ingredients: 5 kilograms of Chinese cabbage can be mixed with 0.7 kilograms of Chili powder and half a kilogram of sugar, and Chili powder should be used.
Preparation of soup. The soup is boiled with fresh radish, kelp and small whitebait, and put in twice. Generally, 5 kg of Chinese cabbage, it is more appropriate to put about 1 kg of soup.
Preparation: shred 1 kg white radish, put it into the prepared Chili sauce and stir it fully; Cut two shredded Sydney, one shredded onion and two shredded garlic, and put 1 leek in it. Ginger, onion, garlic, monosodium glutamate 30g, shrimp paste 20g, fish sauce 100g, sugar and salt. If the sauce is thick, you can add a little boiled beef soup and mix well.
Production: put on disposable plastic gloves with both hands, and evenly spread the prepared Chili sauce on the Chinese cabbage, layer by layer, with a little more on the thick roots; Put the cabbage in a sealed container for fermentation 12 hours, then put it in the refrigerator and take it when eating. Fresh and refreshing, sweet and sour and slightly spicy. Remarks: The best refrigeration temperature is 4 degrees Celsius above zero.