How is Chinese cabbage preserved?

condiments

Cabbage 1/3

condiment

salt

3 scoops

garlic

four

white vinegar

1 spoon

refined sugar

1 spoon

The practice of garlic and pickled cabbage

1. Prepare cabbage and garlic.

2. Tear the cabbage into small pieces by hand and add some fine salt.

3. The water in sauerkraut has softened.

4. Drain the pickled cabbage, then wash and drain it for later use.

5. Press garlic into garlic paste for later use.

6. Put the cabbage in a water-free and oil-free container and sprinkle with a spoonful of fine salt and garlic.

7. Cover it, shake it until it tastes even, and then marinate it in the refrigerator for two days.

8. Take out the sauerkraut.

9. Add the right amount of sugar.

10. Add proper amount of white vinegar and stir until the taste is even.

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