Composition:
Chinese cabbage, pepper, carrot, celery, salt, rock sugar, pepper, white wine, white vinegar.
Production method:
1. First, clean all the materials. It should be noted that celery tastes better when it is broken in the middle and then the connected old stems are removed. Then carrots are cut into diamond-shaped pieces, peppers are directly cut into rings, celery is cut into strips, and Chinese cabbage is cut into small pieces and then scattered, all of which are put in a big pot for later use.
2. Prepare a pickle jar, first flush it with boiling water, then dry it with kitchen paper, and then wipe it up and down with clean Puckilo dipped in white wine, then you can put the ingredients in, sprinkle a layer of ingredients and a handful of salt.
3. Put another layer of ingredients and sprinkle a handful of salt. It is best to press the ingredients by hand every time, and then add the next layer of ingredients after pressing the porcelain.
4. The ingredients are basically full. After we sprinkle salt, we add a handful of rock sugar and a handful of pepper, cover the surface with the last layer of ingredients and cover it with a handful of salt.
5. Then add 100 ml white vinegar to help the ingredients ferment quickly.
6. Here comes the coup: Before putting the lid on, we prepare 5 grams of white wine. If you don't know the quantity, you can measure it with a coke bottle cap. Just sprinkle it on the surface of the ingredients. The function of this liquor is to avoid pickles and flowers.
7. Cover the surface of the ingredients with sterilized big stones, then cover them and start sealed fermentation.
8. You can have a look the next day. After one night, a lot of water was released.
9. At this time, add some pure water, not too much, just drown the surface of the ingredients, and continue to cover. There is heating room temperature in the north, and it will be cured in about 20 days. If the weather is cold, you can eat it in a month or so.