First of all, Chinese cabbage should be from the north, but there is really no Chinese cabbage. It's not bad from Shandong, but it tastes a little worse.

Cut the cabbage in half, marinate it with coarse salt, and press it with heavy objects overnight.

Wash away the salt water and squeeze the water out of the cabbage (boys, please don't use too much force).

Sauerkraut is basically one-half to one-third of the original.

Ingredients: leek, celery, no onions,

Sauce: korean chili sauce, apples, pears, shrimp sauce, garlic, beef soup (apples, pears and garlic are ground into small pieces) and glutinous rice flour.

Korean Chili sauce imported from the supermarket is used here.

The small red box contains honey, maltose, sprinkle, glutinous rice flour and so on.

Its heavy taste is not easy to adjust.

This is a convenient way, convenient and delicious.

All the ingredients are added together to make a sauce, and glutinous rice flour is used to adjust the consistency of the sauce.

Every leaf of Chinese cabbage is coated with sauce from the inside out and then pressed into a container.

If I were in the north, I would eat it for about a week in spring and autumn.

The sour taste in spicy cabbage is completely fermented. Try it every day.

Once fermented, put it in the refrigerator, so that the fermentation will stop at a lower temperature and it will not be too sour.

Incomplete fermented spicy cabbage will have a special taste.

It's hard to describe, just taste it.

Too sour can be used to stir-fry pork belly or make soup pot.

What I'm cooking now is actually a miscellaneous dish.

There is much less seasoning,

You can cook kohlrabi and cabbage,

Pickling with salt, squeezing out water,

Mix with Chili sauce, sugar, salt and vinegar and serve.