Chinese Food
Pickled cabbage
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Cooking ingredients
Cooking Steps
Step1:Remove rotten leaves from cabbage and soak in salt water. I spent the whole night. I started making it the next day. The cabbage can be divided into two or four parts according to the utensils. My cabbage is directly broken into small pieces because of the use of a fresh-keeping box. In this way, there is another advantage - the sauce is easy to taste later.
Step2:Rinse the cabbage with water after it is marinated. If it is too salty, it can be washed several times more. Wash other seasonings for later use.
Step3:Cut the leek into sections (don't put it if you don't like it). Apple, pear, ginger and garlic should be cut into pieces with a cooking machine or foam. Add all other ingredients. Mix well. It's better to wear disposable gloves (thicker ones) to grasp. It's more even and easy to taste.
Step4:Pour the ingredients into the big container of cabbage. Mix well. If you are a whole tree or cut it, you need to apply it evenly layer by layer.
Step5:Put the finished product into a suitable container, seal it, and put it in the refrigerator. It can be eaten after fermentation for about a week.
Cooking tips:1. There must be no oil in the whole process. It's not good to have hand cream on your hands. 2. Some people say it's cold boiled. In fact, I don't mind that much. My family has always been cold water. 3. You can put white radish in it. Smash it like apples and pears, or cut it into shreds and put it in it. I don't have radish. I didn't put it. There are skills in making delicious dishes.
