2. 7- 10 spoon of salt per half Chinese cabbage, the amount is not important, the waterlogging time with more salt is short, and the salting time with less salt is long. Add water to the cabbage.
3. Rinse with water, and then control the water 10 minute.
4. To make garlic paste, there are about two garlic in a cabbage, and more or less are the reasons for different styles.
5. Add Chili powder, more than 5 spoonfuls of a cabbage. It doesn't matter if the rest is not used anyway. ) the right amount of monosodium glutamate, a spoonful of sugar, a little ginger powder and the right amount of salt. You can try the flooded cabbage first. If it is salty, put less salt, if it is light, put more salt. )
This one is the key to determine the taste. A Korean professor agreed to bring spicy cabbage for his birthday. The result is a different taste, mainly this step. You can put some fresh shrimp sauce from Korea, which tastes like seafood. You can also put fried sesame powder, rapeseed powder, shredded apple, shredded pear and shredded radish to let them play freely. But I often put shredded radish, a cabbage 1/5 radish. You can also use your imagination. Stir well, add mineral water or cold boiled water to dilute into a lake. Evenly distributed.
6. Seal with plastic bags and ferment at 0-6 degrees. If you are greedy, you can eat it the next day, but the 20th-40th day is the best. I guess you can't wait, and so can I.
7. Stir-frying with meat has another taste.