How to pickle cabbage into sour crisp?

Preparation materials: cabbage 1 kg, rice vinegar, rock sugar, hot water, ice water and Chili noodles.

1. Peel and wash the cabbage, blanch it with hot water, pour in the cabbage, add two teaspoons of salt and cook for about half a minute.

2. After turning off the fire, pour a bottle of ice water into the basin, immediately remove the cabbage, put it in ice water, and let the cabbage cool thoroughly.

3. Take out the cabbage, put two or three spoonfuls of salt, marinate for half an hour, and marinate the water.

4. After pickling for half an hour, drain the cabbage by hand like this.

5. Put the dried cabbage in a container for later use, and pour out the squeezed water.

6. Put vinegar in the cabbage first, and then put rock sugar. The amount of vinegar has not exceeded that of Chinese cabbage.

7. Then add the prepared Chili noodles according to your personal taste.

8. Finally, cover it and marinate it in the refrigerator overnight. Take it out and stir it once in the middle.

9. Pickled sauerkraut can be taken out and eaten the next day.