2
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Put small pieces of Chinese cabbage into a clean pot, sprinkle a handful of salt evenly on each slice (1/8 Chinese cabbage), and so on until all Chinese cabbages are cut. Then fish the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). Finally, put a clean and oil-free plate on top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to soften the cabbage. Remember to turn the dishes every 1 hour, from bottom to top.
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Pick up the softened Chinese cabbage, or pour it into a clean oil-free basket to drip dry the water, squeeze it gently, and then put the Chinese cabbage pieces, peppers and spices (without spices) into a 3000ml container or fresh-keeping box.
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Pour the fully mixed pickling water into the fresh-keeping box. Soaking water must completely submerge the Chinese cabbage, preferably more than 2cm above the vegetable surface.
If you want to pickle kimchi, just change the pickling water into spicy kimchi sauce. Please refer to the kimchi sauce method in simple Korean kimchi.
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Then press a small porcelain plate or plastic plate on the dish to prevent it from floating out of the water. Be careful not to put oil in all the utensils, or the cabbage will rot.
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Seal the jar, put it in a warm place indoors for 48 hours, then put it in the refrigerator for more than 2 weeks, and let it be fully sour before enjoying it.
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Remember to use clean and oil-free chopsticks when eating sauerkraut. A small part of the remaining fermentation juice can be added to the new pickling water, which can accelerate the fermentation of Chinese cabbage.