Practice?
1. Don't wash the cabbage first. After removing the dirty leaves on the outer layer, dig out the heart of the cabbage with a knife, then tear off the leaves by hand and tear them to a width of about 5 cm.
The stem is the best, don't throw it away, just thin it with a knife. ?
3. After processing, put them all into a basin or plastic bag until they are about eight percent full, then peel and shred the carrots and put them together.
4. Sprinkle the salt, shake the bag mouth to make the salt even, and then shake it after 5 minutes. If it's a basin, just stir it evenly by hand.
5. Vegetables in winter taste good, and they are preserved for about 20 to 30 minutes; In summer, vegetables are hard, and it takes at least 1 hour to make Chinese cabbage water. The amount of salt will affect the time of water coming out, so don't marinate for too long, the leafy vegetables will be soft and salty.
6. Wash sauerkraut with cold boiled water and squeeze out the water as much as possible.
7. Wash garlic and pepper with cold boiled water, then put them in the jar with white sugar and white vinegar, add cold boiled water to 1/3 of the jar, stir the sugar evenly and try the taste. It must be a little sour and sweet
8. Put the washed cabbage in the jar, and the sweet and sour water must drown the cabbage. Cover and refrigerate for more than half a day.
9. When eating, put a proper amount in the drying appliance and add a little sesame oil, which will be more delicious.
2000 grams of cabbage?
Salt100g, pepper10g, fennel seed10g?
1. Remove the yellow leaves and roots of Chinese cabbage, wash them, cut them into shreds and sun them for two or three days.
2. Put shredded Chinese cabbage into a pot, add refined salt, pepper and fennel, and rub vigorously until refined salt and spices are immersed in the dish.
3. Put shredded cabbage into the jar, seal the jar mouth tightly and eat it after 30 days.
Cabbage, salt
How to make it?
1. Remove the yellow leaves from the cabbage, cut off the roots, wash and cut into two halves or four halves with a knife.
2. Put the Chinese cabbage in the pot, lay it flat in the jar, sprinkle a layer of salt on each layer of vegetables until it is completely paved, press it on a heavy object for pickling, and use 3/5 salt for 24 hours. If the bittern rises, it can be taken out and added with salt again.
3. Pour the pickled cabbage into another jar, spread a layer of vegetables, sprinkle a layer of salt, sprinkle sealing salt on the top layer, sprinkle the remaining salt, seal it with a thin bag, press it with stones, seal the jar mouth with mud paste, and finally cover it. 10- 15g can be taken out for eating after pickling.