Northeastern Pickled Cabbage Ingredients: Chinese cabbage, be sure to choose good Chinese cabbage. Large, hearty cabbage is the best choice. Seasoning: salt (you can leave it out, it seems). Pickling: Wash the cabbage (or just remove the outer layer), then split the cabbage into 2 pieces from the middle to allow water to penetrate and make it easier to arrange. put. Then the cabbage is arranged layer by layer in a circle, and some salt can be put on each layer. It should be pressed very firmly without leaving any gaps between the vegetables. After the cabbage is arranged, press a big stone on the top layer of cabbage. Then pour in raw water. After a month (about 20 days in some areas), the sauerkraut will be pickled. If the place where the sauerkraut jar is placed is slightly cool, it will last for a long time and will not go bad. You can eat it as you go. Instructions and notes: 1. Cabbage is very important. Not all cabbages from any region are delicious when pickled. The varieties in the same region are also different. 2. Do not place the sauerkraut jar in a hot place. Keep it cool and make sure it does not freeze. 3. Use The kind of large tanks that hold water in rural areas are best. 4. Be sure not to accidentally get oil into the sauerkraut tank, as the sauerkraut will go bad. 5. The climate in all regions is not suitable for pickling sauerkraut. Northeastern China has the best climate. The taste of sauerkraut in areas north of the Yellow River is very different from that in the Northeast. 6. You can’t pickle it at any time. In the Northeast, you have to wait until at least the beginning of winter before you can pickle it. 7. There is now a kind of pickled cabbage called "fresh pickled cabbage", which is similar to It is said that if you sprinkle something based on yeast into the vat, the marinated food will be delicious. 8. The sauerkraut in most restaurants is not good. Because I don’t know what substance it is made of, the sauerkraut is ready in 1 or 2 days, and it is very unpalatable. It tastes similar to acetic acid, but it does not taste like sauerkraut at all. 9. Some people use nitrates and nitrites to pickle sauerkraut, pickles, salted fish, bacon, smoked foods, etc., which are prone to poisoning as bean sprouts say. As for whether naturally pickled sauerkraut can be poisonous, I don't know. 10. Some people can’t eat too much. Pickled cabbage is very irritating and easy to get angry. 1》Ingredients for Korean spicy cabbage: Chinese cabbage, salt, white vinegar, sugar, garlic, garlic chili sauce, chicken. Preparation method: Wash the Chinese cabbage with water. Cut the cabbage into 15mm square pieces. Cut the cabbage leaves into larger pieces. Put it in a container and add an appropriate amount of salt and a large amount of white vinegar (use vinegar, a common fruit vinegar in American supermarkets, which is cheap and easy to use). Stir and let it sit for an hour. After it tastes, pour it in. Remove the vinegar water, add sugar, minced garlic, chili sauce, and chicken essence, mix well, and serve on a plate (the amount of auxiliary ingredients varies according to each person's taste). Quick to make, spicy and sour. 2》Exotic dish - spicy cabbage raw materials: 2 kg of cabbage, 500 g of radish, 20 g of chili noodles, 5 g of water celery, 20 g of chili noodles, 20 g of shrimp paste, 200 g of pears, 5 g of minced ginger, and 50 g of refined salt. : (1) After cleaning the cabbage, cut the large ones in half and marinate them in 10% salt water for about 24 hours. Mix chili noodles and water in a ratio of 1:1.2 and set aside. Cut 1/3 of the radish into shreds and cut the rest into two or three pieces. Cut the pears into large chunks and cut the cress into 3cm lengths. (2) Add the mixed chili powder, sugar, shrimp paste, garlic, pear, water celery, ginger, green onion and refined salt to the shredded cabbage and mix well to make kimchi seasoning. (3) After washing the pickled cabbage, apply kimchi seasoning evenly between the cabbage leaves. Spread a layer of radishes in the jar, sprinkle a little salt, put the cut side of the cabbage upward, and then add the radishes. Repeat this several times until it is full. Finally, cover it with a layer of cabbage and press it with stones. After three days, pour in spicy cabbage soup and seal it for storage. About three weeks later, after the spicy cabbage has been pickled and flavored, cut it into 3-4 cm pieces and place it on a plate, then pour a little spicy cabbage soup and serve. 1》How to pickle kimchi. To pickle kimchi, you must first buy a kimchi jar (this kind of jar is quite special. There is a concave tray around the mouth of the jar, which can hold water. The mouth of the jar has a bowl-shaped lid. Just put the water in the tray and cover it. Seal. 1. Wash and dry the jar first, add cold boiled water, and add salt (a spoonful of salt to a bowl of water). 2. Add peppercorns, garlic, and pepper. 3. Add the vegetables to be soaked, such as radish and Chinese cabbage. Wash the hearts, sword beans, cowpeas, lettuce, peppers, cucumbers, chayote, etc., cut them into pieces, dry them, and put them in the jar. 4. Cover, seal with water, and store in a cool place for about a week. It is ready to eat. After eating the kimchi, you can add new vegetables. 5. If the taste is too bland, add some salt and brine. If it is too sour, add a little white wine.

2》Authentic Korean kimchi (picture) Main ingredients: 3 Chinese cabbage, 2 white radish Ingredients: half pack of chili powder, 5 green onions, about 2 tablespoons of ginger paste, about half a cup of garlic paste, 1 teaspoon of sugar Method: 1. Cut the Chinese cabbage into medium pieces and soak it in salt water for about half a day (soak until soft) 2. Grate the radish and cut the green onion into sections 3. Drain the Chinese cabbage in a large basin and add the shredded radish, green onion and ginger. Mix the puree, minced garlic, sugar and chili powder evenly. 4. Pack it in a crisper, put it in the refrigerator for about one night (dry out the water), take out some when eating, be careful not to get wet. Note: 1. In winter, it must be kept for about a whole day, that is, until the water comes out, before being placed in the refrigerator. 2. Chili powder is specially made in Korea and is not available in Taiwan, but it can be ordered by mail. 3. The prepared kimchi can be cooked into kimchi noodles. , kimchi hotpot and kimchi dumplings. 3》The materials and methods of making Korean kimchi are as follows: Preparation materials: 1. Cabbage--Chinese cabbage has many green leaves, thin skin, and dense leaves. There are not too many outer leaves that need to be removed. The ones that look clean and fresh are the best. For storage, cabbage with green leaves and fresh appearance is suitable. The bigger the new cabbage is, the better. Autumn cabbage should be medium in size, good in balling and heavy in weight. Cabbage is not only rich in vitamins or minerals, but also