Pickled cabbage needs to be prepared, first of all, the selection of materials, cabbage is the key ingredient of spicy cabbage, which directly affects the quality of spicy cabbage. To choose cellar, sufficient moisture, with green leaves full of core cabbage, so that to make the spicy cabbage flavor is delicious.

Required materials: appropriate amount of cabbage, salt, vinegar, chili. Practice: put the cabbage in the water to wash, peel off the old leaves, cut off the root.

Selected cabbage with a knife along the cabbage tree cut, and in the head of the cabbage and cut a little more, conducive to spreading salt evenly. Use a knife to cut the cabbage into four petals from the center, while boiling water in a large pot. Blanch the cut cabbage in the boiling water for two minutes, remove the cabbage and place it in a bowl of cool water to soak.

Wash the cabbage in warm water, which will wash and soften the cabbage for salting.

Cabbage soaked in the water basin, the cabbage out into the pickling tank, put a layer of cabbage sprinkled with a layer of the appropriate amount of chili pepper, salt, vinegar, cabbage, all into the cabbage, take a few pieces of stone pressed on top of the cabbage.

Seven or eight hours after the top and bottom of the inverted one, and then seven or eight hours again, the purpose is to make the cabbage drowning evenly, if the temperature reaches 20-25 degrees, drowning after 24 hours can be wiped material.

Finally, fill in the water, so that the raw material is just submerged by the water, until there is a strong sour taste in the tank when the pickled cabbage can be eaten.

The above is the chili cabbage, specific pickling methods, first according to this method to do a few times will be able to master, and the taste is quite good