2. 7- 10 spoon of salt per half Chinese cabbage, the amount is not very important, the waterlogging time is short with more salt, and the pickling time is long with less salt. Chinese cabbage was flooded. About two days! The curing time depends on the amount of salt and the ambient temperature. The more salt, the shorter the time. The higher the temperature, the shorter the time. Check frequently.
The central part is a little soft after being flooded like this, but mine is a little too much.
4. Rinse with water, and then control the water 10 minute.
5. To make mashed garlic, there are about two garlic in a cabbage. More or less are the reasons for different styles.
6. Add Chili powder, more than 5 spoonfuls of a cabbage. It doesn't matter if the rest isn't used anyway. ) A proper amount of monosodium glutamate, a spoonful of sugar, about two pieces of Jiang Mo as big as your thumb, and a proper amount of salt (you can taste the flooded cabbage first, and put less salt if it tastes salty, and more salt if it tastes weak) This step is the key to determining the taste. It is said that a Korean professor agreed to bring spicy cabbage for his birthday. You can put some fresh shrimp sauce from Korea to make it taste like seafood. You can also put fried sesame powder, fried rapeseed powder, shredded apple, shredded pear and shredded radish to form different flavors and play freely. But I often put shredded radish (the one with green top and white bottom) and 1/5 radishes in a cabbage. You can also use your imagination. Mix well, add mineral water or cold boiled water to dilute into paste, and smear evenly.
7. Seal it in a plastic bag and ferment it at 0-6 degrees. If you are greedy, you can eat it the next day, but it is best to eat it on the 20th-40th day. I guess you can't wait, even if you can't.
8. It is not good to start eating on the third day. If you can't finish eating, you can sour it. Stir-frying with meat has a special flavor.