Chinese cabbage is a very common vegetable in daily life. The nutritional content of Chinese cabbage is very high. The content of vitamins in Chinese cabbage is very high. Eating cabbage regularly can beautify your skin. , promote digestion and prevent infectious diseases. There are many ways to eat cabbage stems. They can be fried or pickled. In fact, no matter how you eat them, they are very beneficial to your health. So How to pickle cabbage stems?

The first pickle: Korean kimchi

Food: 1 large and medium-sized Shandong cabbage

Condiments: 2 taels of salt, 2 taels of brown sugar, 2 taels of garlic, 3.5 taels of Korean chili noodles, 300c.c. of fish sauce.

1. Wash the cabbage, cut it in half from the bottom and peel it into two pieces. , to fully control the moisture.

2. Put the Chinese cabbage into a sealed jar, open the leaves one by one, sprinkle a layer of salt evenly one by one, add shredded carrots at the same time, close the lid, and place it in a cool room. Place for 12 hours and let the cabbage gradually release water. When the time is up, drain off the salt water. There is no need to wash the cabbage with cold water after draining the salt water! In addition, try to remember to open and close the lid every two days to allow the fermentation gas to escape during the resting and refrigeration process.

3. Crush the garlic, put it into a small vessel, add salt, sugar, Korean chili noodles, and fish sauce and mix thoroughly until the salt and sugar particles completely disappear.

4. Pour the condiments into the box and distribute them as evenly as possible in the middle of a green vegetable leaf. Wash and cut the carrots into strips and put them in the box. Cover the lid and let it ferment at room temperature for 6 hours. , then put it in the refrigerator, and it can be taken after 3 to 5 days. You can eat crunchy flavor in the first two weeks. After two weeks, the taste will become stronger and the acid value will increase. You can choose according to your preference.