Practice and steps:
Spicy cabbage to crisp selection of materials is very important, the best is the heart of the cabbage is crisp and tasty, of course, bring the old gang can also be, just not as good as the heart of the cabbage taste. Will 2 cabbage heart a piece of broken, light salt water soak for about 10 minutes, repeatedly wash clean, control water. This is my sister's home-grown cabbage, no pesticides and chemical fertilizers, you can omit the step of soaking in salt water, just wash it directly.
Cut the cabbage into 1.5~2cm wide sections, the length of this personal preference, long to eat when you cut a little bit can also be, because it is the heart of the cabbage, I cut a relatively large. Take a large pot, filled with cut cabbage slices, add the right amount of salt, suitable for personal taste can, not too salty, marinated for about 24 hours.
After 24 hours of marinating, remove the water, don't dry it out too much, and don't throw away the leftover brine, you can use it later when you make the sauce.
Prepare the seasoning, garlic peeled and washed, ginger peeled and washed. Today's cabbage hearts feel quite a lot, choose large apples, pears and lemons, if there is no lemon, you can use white vinegar or apple cider vinegar instead.
Peel and wash all the fruits, cut small pieces, lemon peeled and seeded.
All the fruits are poured into the wall-breaker, add a little bit of brine from the pickled cabbage, start the power, and squeeze into jam.
Garlic and ginger is best mashed, I use garlic clip clip crushed, feel also good, can eat the texture of the garlic particles and ginger particles, directly put in the flavor is also quite good .
Squeeze the jam into a suitable amount of large bowl, add sugar, garlic, ginger, fish sauce, chili pepper, mix well, taste yourself, and not too sweet, acceptable spiciness is good, mix well. If you like, you can add some flavoring, my family rarely eat flavoring, did not add, sugar is very seasoned, sweet and sour, spicy and salty taste, and occasionally eat the aroma of garlic and ginger, the family said delicious.
Like this seasoning is mixed.
Pour the seasoning into the spicy cabbage pot, gently mix with chopsticks can be, at this point you can eat, and then marinated 1 day better. If you are pickling a lot, you can seal it in a disinfected glass container or jar and store it in the refrigerator. I don't pickle a lot, so it's best to eat it now. If you feel that it is not sour enough, you can add a little bit of fruit vinegar.
Pickled spicy cabbage so that he put into a glass container, buckle the lid, refrigerator, can eat a week or two.
Tips:
1, this method of pickling spicy cabbage without the need for cabbage fermentation to acid, seasoning is sweet and sour spicy flavor, so pickled can be eaten, placed for a longer period of time more flavorful.
2, pickled spicy cabbage to be loaded altar or glassware, must be sealed and put in a cool place, preferably in the refrigerator, eat as much as take as much as you want, must be sealed and preserved, see the air will be oxidized is not good.
3, seasonings can be adjusted according to their own tastes, if you put vinegar first to put less, taste the acidity can be appropriate.