1, 1 Chinese cabbage, break the Chinese cabbage piece by piece, wash it, and control the moisture.
2. Cut into pieces1.5 ~ 2cm wide. This length depends on your personal preference. You can cut it when it is equal.
3. Take a big pot, put it into the chopped cabbage, add a proper amount of salt to suit your taste, not too salty, and marinate for 24 hours.
4. Prepare seasoning.
5, the fruit is peeled and washed, and only half of the sour mango is used. Garlic and ginger are peeled and washed.
6. Garlic is made into mashed garlic, crushed with a garlic clip first, and then mashed in a bowl with a rolling pin.
7. Add a proper amount of sugar to the squeezed jam and mix well. Try it yourself, not too sweet, and prepare garlic and Jiang Mo.
8. Put all the seasonings together and mix well. Add miso and fish sauce and stir well. Add appropriate amount of Chili noodles according to your own taste and mix well.
9. Stir well.
10, marinated for 24 hours, some water will come out and the salt water can be removed. If the seasoning dry powder is used too much, the salt water cannot be removed.
1 1, stir gently and evenly with chopsticks, and you can eat it at this time, and the effect is better after pickling 1 day. Sealed in a sterile glass container or jar and stored in the refrigerator.
12. Finally, the sauerkraut is ready.