Method 1. Ingredients

Tianjin cabbage (or soybean sprouts) (250g), sugar (60g), sesame oil (5.25g), balsamic vinegar (60g) ), pepper powder (a little), dried chili pepper (a little), shredded ginger (a little), refined salt (a little), pickled chili shreds (a little).

Production process

1. Wash the cabbage, tear it into long strips (or cut into sections), soak it in salt water for two hours, pick it up, and squeeze out the water from the cabbage. Dry it, put it in a basin, and cover it with shredded ginger and soaked chili pepper.

2. Bring the sesame oil, dried pepper powder, Sichuan peppercorns, etc. to a boil, pour it on top of the vegetables, add sugar and vinegar, and cover with a lid for a few minutes. [Edit this paragraph] Method 2. Introduction to raw materials

1 kilogram of Chinese cabbage core, 500 grams of white radish, 80 grams of pear [Sauce] 2 green onions, appropriate amount of ginger, 10 cloves of garlic, 1/2 shrimp paste 2 cups

1 cup chili powder, 10 coarse salt, 5 chicken essence, 3 tablespoons fish sauce, a small amount of sugar.

Cooking instructions

1. Cut the Chinese cabbage into quarters, wash and drain;

2. Use boiling water to salt the cabbage and add an appropriate amount of cold water. Boil water and put the Chinese cabbage into the immersed foam plastic for 12 hours. The salt water should not be too salty. The purpose is to soak the cabbage until the water is released;

3. Take out the soaked cabbage and drain it slightly, then peel the cabbage. Apply salt layer by layer, evenly, to allow the cabbage to continue to drain out water;

4. After applying salt, marinate for 8 hours. When the cabbage becomes wilted, take it out and squeeze out the water; < /p>

5. Cut white radish and pears into thin strips, mince green onions and ginger, and pound garlic into minced garlic;

6. Use warm water to make a paste of chili powder and add shrimp paste, fish sauce, Mix minced onion, ginger, garlic, chicken essence and a small amount of sugar into a sauce;

7. Mix the white radish and pear shreds with the sauce;

8. Mix the pickled cabbage Peel open the leaves and spread the prepared mixture on the cabbage leaves layer by layer;

9. Finally, put the cabbage with the sauce into a clean crisper, cover it and keep it in a cool place It can be eaten after 5-7 days.

Korean spicy cabbage

1. Peel off the outer layer of a cabbage, wash it, apply salt evenly on the inside and outside, and marinate for half a day

Note: spicy There should be no oil on the cabbage from beginning to end

2. After marinating for half a day, squeeze out the water

3. Prepare: ginger, garlic, apple, pear

4. Chop ginger, garlic, apples, and pears into small pieces. Use 1/3 or half of apples and pears

5. The amount of chili powder, salt, and MSG chili powder depends on your preference. The spiciness depends on the freshness of the chili noodles

6. Add appropriate amount of cold boiled water, mix the chili noodles, salt and MSG thoroughly

7. Pour the minced ginger, garlic, apples and pears into the chili noodles

8. Stir

9. Start pickling! Starting from the innermost layer, smear the prepared chili paste on the cabbage, both inside and outside

10. Then smear it

11. The whole plant is smeared.

p>

12. Take a container with a lid, wash it carefully, and make sure there is no oil. If it is without a lid,

you can also seal it with plastic wrap.

13.3—Successful after 5 days

Plate the bird, wow~!

Korean spicy cabbage

1. Ingredients: large 10 kg of cabbage, 1 kg of salt, 1 kg of green radish, 1 kg of carrots, 0.2 kg of green onions, 0.1 kg of ginger, 0.15 kg of garlic, 0.2 kg of shrimp paste, 0.3 kg of chili powder, 0.5 kg of coriander, and 0.04 kg of MSG.

2. Production process: Select Chinese cabbage with a maximum weight of about 1.5 kilograms each. Remove the old leaves and rotten leaves, wash them, put them in a jar and salt them, put a layer of cabbage and sprinkle a layer of salt on it, add a small amount of water after it is full, and press it with a heavy stone. After 1-2 days, submerge the cabbage in salt water and marinate for another 3-5 days. Take it out, wash it with water, drain it and set aside. Shred the green radish, carrots, green onions, ginger, mash the garlic, and mince the coriander. Then put green and shredded carrots into a basin, sprinkle with a little salt, marinate for a while, then mix in chili powder, shrimp paste, minced coriander, MSG, onions, garlic, and ginger to make it into a stuffing-like seasoning. Evenly sandwich the seasoning with cabbage, put it into a jar, cover it with a layer of cabbage sticks, press it with stones, and place it in a cool place. After 2-3 days, add some light salt water, and the finished product will be ready after 3 weeks. The finished product is tender, crispy and delicious.