1. Materials used: Chinese cabbage, white radish (this is the main ingredient, three brothers and sisters, Xiao Chen, have to marinate two vats every year, using more than 100 kilograms of Chinese cabbage and dozens of kilograms of white radish), apples, pears, carrots, squid, salt, sugar and dried red pepper.
Second, the production method:
1 Put the whole cabbage in a jar, burn light salt water in a cauldron, cool it and pour it into the jar, so as not to pass the cabbage. This step is to remove the green taste of Chinese cabbage.
At the same time, cut the apples, pears and carrots into filaments. Cook squid in white water (without salt and any other seasonings) and chop it. Soak red peppers in warm water until soft, remove seeds and chop them. Garlic is made into garlic paste (you can save this step if you don't want to eat garlic). ) put the above materials together, add salt (more) and sugar (more or less, according to personal taste) and stir well. After mixing, put it in a sealable container and seal it for fermentation. (This step is called seasoning, and whether the hot and sour taste is good or not depends on the seasoning.)
About ten days later, the cabbage was pickled and faded. Take out the cabbage and wash it with clear water. At the same time, clean out the salt water in the tank and brush it clean. Then evenly spread the prepared materials in the Chinese cabbage layer by layer. Put white radish at the bottom of the jar, and then code the coated Chinese cabbage on the radish layer by layer. Burn the salt water again, let it cool, and then pour it into the jar. Be sure not to eat the cabbage. When everything is done, seal the cylinder mouth. You can eat it in about thirty days.
Home cooking is much more delicious than street selling, and pickled soup is also very delicious.
Hehe, what I did was a little different from what you did.
1. Cut the whole cabbage with a knife, then sprinkle salt evenly on it, then put it in a jar or basin, and put cold boiled water in a while, which is also the last time. This step is to remove the green taste of cabbage. It is estimated that it will take about 3 days;
2. Ingredients: stir the glutinous rice with warm water, then pour it into a pot to boil until it is sticky and cool. Cut the apples, pears, carrots, white radishes or green radishes, leeks and onions into shreds, and chop the ginger and garlic. Put the above materials together, add salt, sugar, miso, Chili noodles and appropriate amount of shrimp paste, and then put the cold glutinous rice together and stir, and the material is basically enough.
After about 2-3 days, the cabbage is pickled and wilted. Take out the cabbage, rinse it with clear water and control it to dry. You can directly smear the ingredients on the cabbage, and then you can eat it. Of course, if you eat it for a day, it will taste better.