Step 1: Buy 5 Jin of Chinese cabbage. Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves to be removed. Looks clean and fresh. Divide into blocks, marinate with appropriate amount of salt, and leave for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.
Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like dumpling stuffing.
Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.
Step 4: Taste delicious food and be careful not to leave it for too long. It is suggested that single friends must share it with their friends when they finish writing, otherwise it would be a pity that they can't finish it by themselves.
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Ingredients: 1 Chinese cabbage (1 and1/2 ~ 2kg)
Leek, shredded carrot, right amount.
(1) crude salt (or refined salt) 1/3 cups (salt accounts for about 5% of vegetables)
(2) Chili powder 1/2 cups
Chili sauce 1/3 cups
A little sugar
Garlic powder 1/4 cups.
Operation: (1) Cut the whole Chinese cabbage in half, sprinkle with coarse salt to soften naturally, and don't press it. Salt should be evenly distributed in all corners of Chinese cabbage, and water will come out in about 2 days, and it must be turned several times during the period. Take it out and filter the brine for later use.
(2) Add the materials and seasonings, stir them evenly, put them in the cold storage 1 week after pickling, and then take out the slices to eat, which can be preserved for about 2 weeks.