(1)

Sour Cabbage

Main ingredient: 500 grams of cabbage, 100 grams of radish,

Sour Cabbage Accessories: 150 grams of white vinegar, 50 grams of sugar, 25 grams of salt, 25 grams of ginger, 25 grams of chili peppers

Mechanisms:

(1) Cabbage Wash, shred, radish, ginger also cut into julienne strips, chili peppers, seeds chopped.

(2) cabbage, radish, ginger, chili pepper into the pot, mix well, add salt to soak soft, drain the water, add sugar, white vinegar marinade for 1 hour, fish up into.

Features: sweet and sour, crisp and spicy, appetizing and refreshing.

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(2)

Spicy Sour Cabbage

Main Ingredients: Cabbage 500g

Seasoning: Vegetable Oil 20g, Sugar 10g, Soy Sauce 10g, Vinegar 10g, Fragrant Oil 10g. Salt 3 grams, monosodium glutamate (MSG) 2 grams, pepper 3 grams, chili peppers (red, sharp, dry) 5 grams

1. Cabbage washed and cut into large pieces, stems and leaves separate; sugar, salt, vinegar, soy sauce mix standby.

2. Raw oil poured into the pot, burned until smoking, under the pepper popping incense, then fish out; add dried chili pepper fried to black, put cabbage (first put the stem slightly fried, then put the leaf stir-fry) stir-fry for a few moments, add a mixture of good ingredients, boiled and then sheng up.

3. Cooled and covered into the refrigerator for about five hours, eat with monosodium glutamate, sesame oil and mix well.

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(3)

Western Pickled Sour Cabbage

Main ingredient: 5,000 grams of cabbage (white gang leafy vegetables are better).

Accessories: 200 grams of carrots.

Seasoning: 250 grams of apple, 5 grams of fennel, 2 leaves, 5 grams of dried chili, 5 grams of pepper, 100 grams of salt.

Western Pickled Sour Cabbage Characteristics:

Clean and refreshing, salty and sour.

1. Remove the roots of cabbage and carrots, wash, cabbage to remove the old leaves, carrots peeled, both cut into 0.4 cm julienne. The apple is removed, washed, cut into 0.5 cm thick slices.

2. cabbage, carrots into a clean pot, sprinkle salt, fennel, pepper, allspice, dried chili pepper, mix well, put a layer of disinfected into the cylinder (enamel drum), and then put a layer of apple slices, so that the method of yards after 4 layers, compaction, the cylinder with disinfected wooden cover, and on top of the pressure on the cleaned stone, in the mouth of the cylinder cover. Put it in the greenhouse at about 35℃ to ferment for 3-4 days, and when the cabbage fermentation produces soup, foam and flavor, take out the wooden cover and stone, put on the cover and put it in the cold storage room to keep it at about 3℃ for storage and use. When serving, drain the soup into the plate.

Tip: When serving, add shredded green onion and lettuce oil and mix well. It has appetizing and detoxifying effects. It is often used as a side dish and ingredient of greasy larger dishes, and is also commonly used in making sauerkraut soup, stewed sour cabbage and sauerkraut salad.

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(4)

Sour Bitter Cabbage (Chicory)

Materials:

Fresh bitter cabbage, ginger, brown sugar, chili pepper, pepper (if you don't really love spicy food, you can replace these two with granules), salt, oil-free container

Practice:

The process of pickling, including washing the vegetables and other steps, the container, etc., should not be stained with oil to ensure that the finished product tastes crispy and tender, which is a very critical step!

1, fresh bitter vegetables bought home, first without washing, directly break open, dry for a while.

2, half an hour in the sun, finished washing vegetables chanting. Because you can eat directly after pickling, so it is recommended that you must be patient and careful wash, hands and wash containers to ensure that no oil, wash clean and then drain the water, began to dry, about an afternoon

3, drying good look, most of the water has been sun, but the bitter vegetables are not completely dry;

4, began to cut the section, but also to ensure that the knife and cutting board clean ha, cut into dried beans! size;

5, cut a good section of bitter vegetables in a clean pot, add brown sugar, ginger (such as pickled ginger to do better taste), chili pepper, pepper, salt;

6, put on the gloves, rubbing vigorously, to be the surface of the bitter vegetables began to dewater, the bottom of the pot began to come out of the water, can be;

7, the bitter vegetables into clean containers or a special kimchi altar, cover tightly. During the day can be placed in the sun, the high temperature will let the sour flavor as early as possible to play out, if the sun is bright then 4 - 5 days can be eaten, open the lid can smell a sour taste can be;

Because you can eat directly, the pickling process put less salt, pickle pickle can be used clean chopsticks after pickling, in accordance with their own taste preferences, add a little soy sauce, chicken mix a little bit, it's very tasty

Bitter vegetables are also very good. p>If you love to eat sour, you may want to put a few more days, and vegetables and meat stir-fry add the right amount of sugar