1. Wash the vegetables and dry the water (there are microorganisms in the raw water to make the pickle rot)
2. Boil the pepper, pepper, fennel seeds and fragrant leaves with white water to cool and pour them into the pickle jar. Leave 4/1 room for the vegetables and fermented bubbles.
3. Pat the ginger and garlic into the pickle jar. Pay attention to avoid raw water from entering as much as possible. Just let the water pass through the vegetables.
5 Cover the lid, and pour some white wine or cold water into the groove of the jar. It helps to seal it.
6 Put it in a place that is not directly exposed to the sun and fermented at 1-2 degrees Celsius for more than ten days, during which the jar mouth will bubble from time to time. If the temperature is too high, it will easily deteriorate. If it is too low, it will be difficult to ferment. If it is winter, it will not work indoors. Just do it. Put what you can't eat in the refrigerator.
Korean spicy cabbage: sweet and sour and appetizing, just don't eat too much on an empty stomach.
(Korea is more popular now, but in fact, the practice is similar. Pay attention to it, just add fruit and honey, and make it yourself more affordable than selling it)
Suitable vegetables: cabbage (leaves are ok, too) I haven't tried it in my family.
1 After washing the cabbage, cut it into small pieces suitable for the entrance, rub a small amount of salt particles on the vegetable help, and let it stand for about two hours to let some water separate out. Be careful not to put too much, otherwise the dish won't be crisp.
2 Ingredients: ginger, garlic and onion are all minced. Chili sauce, orange peel (lemon peel and grapefruit peel are all ok, just for the sake of the dish. Just add it according to your own taste.
3 Put the processed vegetables and ingredients in a clean pickle jar, and seal them with white wine or water.
According to your own experience, the fermented taste is about 1 degrees, and after 2 days, it is very authentic. If the temperature is higher, it will be faster, but the sour feeling will not be so bad.
Pay attention to the most nitrite in the fermented dishes on the seventh day.