Ingredients: cabbage 1 garlic 1 head.

Accessories: ginger, apple, 1 pear, 1 sugar, lemon, 1 Chili powder, miso, fish sauce and salt.

Method for quickly curing spicy cabbage

1.

1 Chinese cabbage, break the Chinese cabbage piece by piece, wash it, and control the moisture.

2.

Cut into 1.5~2 cm wide sections, as long as you like, and you can cut them again when you eat.

3.

Take a large pot, put it into the chopped Chinese cabbage, add appropriate amount of salt to suit your taste, not too salty, and marinate for 24 hours.

4.

Prepare seasoning, I change lemon into sour mango, which happens to be available at home. There is no suitable way to eat sour mango, so it is perfect for pickling spicy cabbage. If there is no lemon or sour mango, you can use white vinegar instead.

5.

Peel the fruit and wash it. Only half of the sour mango was used. Peel garlic and ginger and wash them.

6.

Garlic is made into mashed garlic, which is first crushed with garlic clips and then mashed in a bowl with a rolling pin.

7.

Add some sugar to the squeezed jam and stir well. Taste it yourself, not too sweet, and prepare garlic and Jiang Mo.

8.

Put all seasonings together and stir well. Add miso and fish sauce and stir well. According to your own taste, add a proper amount of Chili noodles and mix well. I only used 10g Chili noodles. Pepper noodles from Yunnan are too spicy for northerners to eat. The dosage of pepper noodles is adjusted according to their own tastes.

9.

Stir evenly

10.

Pickling Chinese cabbage for 24 hours will produce some water, so the salt water can be removed. If you use a lot of seasoning powder, you don't need to remove salt water, because seasoning also needs some water. I removed half of it according to the situation, and finally added the seasoning that was evenly stirred.

1 1.

Gently mix well with chopsticks, and you can eat it at this time. The effect of pickling 1 day is better. Sealed in a sterile glass container or jar and stored in the refrigerator.

12.

A Chinese cabbage, after being pickled, is packed in a full box, leaving only this bowl, which is enough to eat for a week or two.