Cooking Steps

1. 

   Step1:The treatment method of 2l sealed tank is the same as above. 750g Chinese cabbage remove the old leaves. Wash. Put 18G ginger, 10g garlic and 8g millet pepper on the clean bamboo board. Put it outside for half a day. Half cut. Then change the knife to a large section.

2. 

   Step2:Put the cabbage into the container. Sprinkle 1 spoon of sea salt and stir evenly. Press the weight on the surface. Marinate for 2 hours until the water is out. *The chopping board and knife should be scalded with boiling water to dry. Before use, pour some white wine to wash them.

3. 

   Step3:Marinade - put 500ml of water, 20g of salt, 250g of sugar and 4G of prickly ash into a spice bag and boil. Let cool.

4. 

   Step4:Squeeze out the excess water in the cabbage by hand. Put it into the pickle pot. Then put 35g ginger, 20g garlic clove, 15g millet pepper and half an apple. Pour in the pickle brine without cabbage and 500ml rice vinegar. Then pour in 2 tablespoons of high alcohol (the 52 degree white wine I used).