Cooking Steps

1. 

   Step1:First wash the cabbage. Remove the bad leaves. Tear it to dry (don't tear it too small. I'll tear it a little bit small). Because I left the leaves outside to stir fry the fans. So I used two cabbage cores and put a few cloves of garlic. The first step didn't take a picture. I didn't want to pass it. Then put the cabbage in the fresh-keeping bag and sprinkle the salt. Shake the bag and let the salt and cabbage fully contact. Shake once in a while. Marinate for about an hour.

2. 

   Step2:I put about 20g of this kind of salt. It's not recommended to use this kind of crude salt. The salt behind is not fully melted. I sifted out the salt again. There is no white vinegar in vinegar. Instead of sushi vinegar, it turns out that the vinegar is not tasty enough.

3. 

   Step3:When the cabbage is pickled, it can be boiled, boiled and saccharified. Wait for the water temperature to pour vinegar. Because it's my first time to do it. There's no standard for how much it's put. It's all by hand. It turned out I had less sugar. Wait for the water to cool.

4. 

   Step4:When the cabbage is cured, squeeze out the water. I put it here to sift salt. I can't learn to use that salt.

5. 

   Step5:Put the cabbage in a closed container. Add the pickled peppers and ginger slices. Pour in the cold sweet and sour water. The water should not exceed the cabbage. Because I don't have a container. I put the lunch box.

6. 

   Step6:Put the cabbages in the refrigerator. They can be eaten every 23 days. I can't make it. I ate the next night.

7. 

   Step7:One word. Salty. I don't think salt is good. But because it's my first time. I think porridge is OK. Crispy. It's just not a good snack.