Ingredients: 3 Chinese cabbages.

Accessories: apple 1/2 pear 1/2 onion 100g garlic 150g ginger 100g pepper noodles 50g carrot 1 root salt 100g purified water.

Remove the old leaves outside the cabbage, cut a small mouth from the middle with a knife, and then tear them into several equal parts by hand, so as to preserve the meridians of the cabbage, or separate them directly with a knife.

Sprinkle salt evenly on each leaf by hand and marinate for at least 5 hours. It can be pickled the night before. Pickled cabbage will be half less than the original amount, and cabbage is heavy in water. Squeeze the pickled cabbage hard and you can taste the salty taste. If it is salty, rinse it with water once and then squeeze it dry.

Prepare auxiliary materials, diced apples and pears, minced ginger and garlic, shredded onions and carrots.

Pour all the materials into a container and add some pure water.

After adding water, stir into a paste.

Wipe the sauerkraut and seasoning evenly, and be sure to wear gloves when wiping with your hands, otherwise it will be very spicy.

Put the smeared cabbage in a fresh-keeping box and seal it. A layer of plastic wrap can be added to the cover, so that the sealing effect will be better.

Don't put it in the refrigerator after sealing, but leave it outside for a day or two in summer, which will make the fermentation faster. If it is winter, you can leave it outside for 4-5 days and put it in the refrigerator after it turns slightly sour. It usually turns sour in 5-7 days in summer, and it takes 10 days in winter. The higher the temperature, the faster the fermentation, and it is ok to steal something and start to sour.

Cooking tips

1, this appetizer is simple, sour and refreshing. Lazy people can do it without adding other complicated elements. Chinese cabbage with apples and pears to promote fermentation must be put;

2, each leaf must be wrapped in seasoning to be delicious, and Chili noodles should be added according to your own preferences.