1, Chinese cabbage is shredded by hand for use.

2. Prepare a bottle of white vinegar, with appropriate amount of pepper and pickled pepper.

3. Add salt to boiling water and let it cool.

4. Add pepper, sugar, pickled pepper and white vinegar to the container.

5. Pour the seasoning water into a sealable jar, then pour the cabbage and completely submerge the cabbage with water.

6, the first pickling for about a week can be taken out. Salt, sugar and other seasonings can be added to the next pickling according to personal taste, and it can be eaten in about three days.

The function of sour cabbage:

Hot and sour cabbage tastes attractive, sour and delicious, which can stimulate appetite, promote digestion and increase appetite, especially suitable for people to eat in summer. The pickling method of hot and sour cabbage is not complicated. Usually, everyone can make it at home. After a while, Bian Xiao will write the pickling method of hot and sour cabbage. After reading it, everyone will know how to pickle hot and sour cabbage.

Extended data:

I. Nutritional value

1. The main raw materials of kimchi are all kinds of vegetables. Kimchi is rich in vitamins, calcium, iron, phosphorus and other minerals, and beans are also rich in protein. In the process of brewing, the temperature of vegetables is always kept at room temperature, and vitamins C and B in vegetables will not be destroyed. Therefore, the nutritional value of kimchi is higher than that of cooking.

2. Kimchi is rich in lactic acid, which can stimulate digestive glands to secrete digestive juice and help digestion and absorption of food. Eating kimchi regularly can increase the beneficial bacteria in the stomach, inhibit the pathogenic bacteria in the intestine, reduce the probability of suffering from gastrointestinal diseases and increase the body's resistance.

Second, the medicinal value

1, low calorie and high antibacterial effect: kimchi is low in calories, but rich in microorganisms and minerals. During the fermentation of kimchi, due to the function of lactic acid bacteria, it can inhibit the growth of bad bacteria and promote the secretion of pepsin, an enzyme that decomposes protein in the gastrointestinal tract, thus normalizing the distribution of microorganisms in the intestinal tract and helping to maintain a healthy intestinal environment.

2, activate the body function: the main material of kimchi-pepper can promote the secretion of gastric juice, and then help gastrointestinal digestion; In addition, rich vitamins also have anti-acidification effect, and can help physiological metabolism, stimulate appetite and promote blood circulation. Pepper, garlic and onion ginger in kimchi can promote metabolism in the body and help the body sweat.

3. Keep healthy: Chinese cabbage, as the main material of kimchi, has extremely low calories. Garlic has the function of burning fat. In addition, it also has a lot of dietary fiber, which can prevent constipation and enteritis, prevent fat accumulation and effectively burn the formed fat, making the body lighter.

4, slimming: kimchi can be used for soup, fried rice, cold salad. After cold storage in summer, it should be a slimming snack, and insist on eating kimchi to achieve slimming effect.

Baidu encyclopedia-pickles