Homemade jar of pickled cabbage

Homemade jar of pickled cabbage

Introduction:

"Sweet scented osmanthus, sauerkraut!" "Come on!"

Production steps:

Step 1: wash the cabbage and cut it into shape.

Step 2: pot boiling water, add cabbage tide.

Step 3: spread a thin layer of salt inside and outside the cabbage

Step 4: take out the cabbage, wring out the water, and evenly spread a thin layer of salt inside and outside

Step 5: shred or dice ginger

Step 6: put the cabbage into the jar neatly, sprinkle dried chili powder and shredded ginger on each layer. The opening is sealed with plastic film, tied tightly with rubber band, and the cover is closed. The groove around the cover is filled with cold boiled water.

Step 7: store in a cool place. In winter, it is usually sour in about four or five days. If you like sour food, you can keep it longer. But I took it out the next day and ate it. It's delicious!

Materials required:

Chinese cabbage: one

Dried chili powder: a little

Garlic: 6

Ginger: 1 yuan

Salt: right amount

Note: don't get raw water into the jar, otherwise it will easily deteriorate.

Production difficulty: simple

Process: boiling

Production time: 10 minutes

Taste: slightly spicy