How to cook sauerkraut

Ingredients: Chinese cabbage, Chinese cabbage must be selected. A big and strong cabbage is the best choice.

Seasoning: salt (it seems unnecessary)

Pickling: wash the cabbage (or just remove the outer layer), then divide the cabbage into two halves in the middle, let the water penetrate and put it away.

Then turn it layer by layer and place it firmly. You can put some salt on each floor properly, and press it firmly, leaving no gaps between dishes. After putting it away, press a big stone on the top cabbage.

Then pour in raw water. After one month (about 20 days in some areas), pickled sauerkraut is well preserved. If the place where the sauerkraut jar is put is a little cold, it won't go bad for a long time. You can take it with you when you eat it.

note:

1, Chinese cabbage is very important, not all pickled vegetables in any region are delicious, and the varieties in the same region are different.

2. Don't put the sauerkraut jar in a hot place, let it cool and make sure it doesn't freeze.

It's best to use that kind of vat to hold water in rural areas.

4. Be sure not to accidentally get the oil into the sauerkraut tank, and the sauerkraut will go bad.

Not all areas are suitable for pickled sauerkraut, but China is the best in Northeast China. The taste of sauerkraut in the north of the Yellow River is far from that in the northeast.

6. Can't pickle at any time. In the northeast, it can be pickled at least after beginning of winter.

7. Now there is something called "sauerkraut fresh", which is similar to yeast. It is said that it will be delicious if sprinkled in a jar.

8. The sauerkraut in most restaurants is not delicious. Because I don't know what it is made of, 1 2 days later, sauerkraut will be fast, and the taste is very bad, similar to the taste of acetic acid, but it is not sauerkraut at all.

9. Some people pickled sauerkraut, pickles, salted fish, bacon and smoked food with nitrate and nitrite. As bean sprouts say, it is easy to be poisoned. I wonder if naturally pickled sauerkraut will be poisoned.

10, some people can't eat too much, sauerkraut is too angry and easy to get angry.

1 "Korean spicy cabbage"

Raw materials:

Chinese cabbage, salt, white vinegar, sugar, garlic, garlic hot sauce, chicken essence.

Method:

Wash the Chinese cabbage with clear water, cut the cabbage into 15mm square pieces, and cut the leaves into larger pieces. Add a proper amount of salt and a large amount of white vinegar (vinegar, a common fruit vinegar in American supermarkets, which is cheap and easy to use) and stir for one hour. After eating, pour out the vinegar water, add white sugar, minced garlic, hot sauce and chicken essence and mix well to serve (the amount of auxiliary materials varies according to everyone's taste). Quick to make, sour and refreshing.

2 "exotic dishes-spicy cabbage/popular/live /200406/38580.html"

Raw materials:

2 kg of Chinese cabbage, 500g of radish, 20g of Chili noodles, 5g of water celery, 20g of Chili noodles, 20g of shrimp paste, 200g of pears, 5g of Jiang Mo and 50g of refined salt.

Making:

(1) After cleaning the cabbage, cut it in half and marinate it with 10% salt water for about 24 hours. Stir pepper noodles and water evenly according to the ratio of 1: 1.2 for later use. Cut the 1/3 part of radish into shreds, and cut the rest into two or three pieces. Cut the pear into large pieces, and cut the water celery into 3cm long.

(2) Add the evenly stirred Chili noodles, white sugar, shrimp paste, garlic, pear, celery, ginger, onion and salt into shredded Chinese cabbage, and evenly stir to make kimchi seasoning.

(3) After the sauerkraut is washed, the sauerkraut seasoning is evenly spread between the leaves. Spread a layer of radish in the jar, sprinkle a little salt, put the Chinese cabbage on the side, and then put the radish. Repeat several times until it is full. Finally, cover with a layer of cabbage and press it on the stone. After three days, pour the spicy cabbage soup and seal it. After about three weeks, after pickled, the spicy cabbage is cut into 3 ~ 4 cm pieces and put on a plate, and then it can be eaten with a little spicy cabbage soup.

Pickling method of pickle 1

Pickled pickles, first of all, you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.

1. Wash and dry the jar first, add cold boiled water and add salt (put a spoonful of salt in a bowl of water).

2. Pepper, garlic and pepper can be added.

3. Wash radish, cabbage, kidney bean, cowpea, lettuce, pepper, cucumber, bergamot and other vegetables to be soaked, cut into pieces, dry them, and put them in a jar.

4. Cover it, pour water and seal it, and put it in a cool place. You can eat it in about a week. After eating kimchi, you can continue new dishes in it.

5, the taste is too weak, you can add some salt and salt water. If it is too sour, add a little white wine.

2 "Authentic Kimchi (Figure)

Main materials:

Three Chinese cabbages and two white radishes.

Composition:

Half a packet of Chili powder, 5 shallots, about 2 tablespoons of ginger paste, about half a cup of garlic paste, and sugar 1 teaspoon.

Exercise:

1. Cut the Chinese cabbage and soak it in salt water for about half a day.

2. Slice the radish and cut the onion into sections.

3. Drain the Chinese cabbage in a large basin, add shredded radish, onion, ginger, garlic, sugar and Chili powder and mix well.

4, the fresh-keeping box is installed, put it for about one night (out of the water), put it in the refrigerator, take some out when eating, be careful not to touch raw water.

note:

1, it must be kept for a whole day in winter, that is, after the water comes out, it can be put in the refrigerator.

2. Chili powder is specially made in Korea, which is not available in Taiwan Province province, but it can be mailed.

3. The prepared kimchi can be cooked with kimchi noodles, kimchi hot pot and kimchi jiaozi.

3) The materials and practices of kimchi are as follows:

Preparation materials:

1. Chinese cabbage-Chinese cabbage has many green leaves, thin skin and dense leaves, and few outer leaves need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol.

2. Radish-Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet.

3. Pepper-Pepper contains many ingredients besides carotene and vitamin C. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin.

4. Garlic-The origin of garlic is Central Asia, belonging to Liliaceae, and garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.

5. Onions-Common vegetables are alkaline, but onions are rich in sulfur and belong to acidic foods. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and the shiny ones are more suitable.

6. Ginger-Ginger mixed with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Thick petals, few twists and turns, thin and transparent epidermis, and ginger with less fiber are not spicy, moist and soft.

7. Stichopus japonicus-a kind of green algae parasitic in shallow sea, with dark green overall, smooth touch and moderate calcium and phosphorus content. Used in curing and storing Chinese cabbage.

8. Salt-Salt is by far the oldest and most important condiment used by human beings. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability.

9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and fragrance. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids. The most commonly used shrimp sauce has a light taste because of its low fat content, and anchovy sauce has the highest fat content, required amino acids and calories.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.

Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi.

Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Step 4: Taste delicious food. Be careful not to leave it for too long. It is suggested that single friends must share with friends after eating, otherwise it would be a pity that they can't finish eating alone.

4 "Korean kimchi production technology"

Korean kimchi has a long history and is world-famous. 1996 10, Mr. and Mrs. Jin Botu from Korea Rural Promotion Institute came to Zhengding to personally teach the processing technology of six kinds of fine pickles, such as Chinese cabbage, radish, cucumber and sherry red.

Now, taking Chinese cabbage as an example, let's talk about the making process of kimchi.

1. Vegetable selection and pretreatment: Choose fresh green Chinese cabbage with bright colors and no pests and diseases, cut it vertically to one third of the cabbage after root removal, and gently separate the Chinese cabbage by hand. 2-5 kg is divided into two halves, and more than 5 kg is divided into four halves. Then put it into a container and sprinkle with Shanghai salt evenly. Press it with a flat plate to make the salt even. After 6 hours, turn it up and down. After 6 hours, rinse with clean water. Put the washed cabbage on the cold dish net and naturally control the water for 4 hours.

2. Preparation of seasoning: Slice shallots obliquely, shred shallots, mash peeled ginger and garlic, cut leeks into pieces of 1-2cm, and knead white radish into filaments. Mix the above seasonings evenly in a container, add the cooked thin paste flour, then add a proper amount of Chili noodles, shrimp oil and shrimp paste, mix well and compact for 3-5 minutes.

3. Kimchi production: put the cabbage with good water control on the chopping block, spread it evenly on each layer of leaves with the prepared seasoning, wrap the whole cabbage tightly with the leaves on the outer layer of cabbage, put it in a jar, seal it and ferment it for 3-5 days to eat delicious kimchi.

When cooking kimchi at home, you should adjust and taste it repeatedly according to your own taste until you are satisfied.

The prepared kimchi is best stored at 3-5℃ and can be kept fresh for three months at 3- 15℃.

References:

Hongyang 0898

Respondents: zzzz- manager level 512-2715:18.

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Other answers *** 4

Sichuan style pickle

Exercise:

Choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables to eat. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.

Tips:

1, the trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.

2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used.

3, if you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and pithy.

Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.

5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish, which is a new Sichuan dish popular in recent years, can be eaten immediately.

6. Dumped salt water can be used as mother water for other families.

7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.

Answer: Jane-Great Magician Level 812-2715:18.

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How to cook kimchi?

Pickles are sold in restaurants of all flavors. Fresh and crisp, it can stimulate appetite and help digestion and absorption. If you cook pickles as a side dish at home before meals every day ...

All kinds of vegetables in season, such as Chinese cabbage, Chinese cabbage, radish, pepper, celery, cucumber, kidney bean, lettuce and other hard roots, stems, leaves and fruits, can be used as raw materials for making kimchi. Of course, we also need some ingredients, such as salt, ginger slices, pepper, fennel, yellow wine and so on. Kimchi jars are naturally essential for making kimchi. In Sichuan, people use a kind of jar mouth protrusion, and there is a circle of concave tray (that is, water tank, which can hold water) around the jar mouth. The jar mouth can be sealed by buckling the bowl, which can accelerate the fermentation of kimchi under anaerobic conditions and produce a lot of lactic acid. If there is no pickle jar, other containers can be used instead, but the container mouth should be large, tightly sealed and airtight.

Method for making pickle brine: Boil clean water, add salt (80g per kloc-0/kg water), and after the salt is completely dissolved, put appropriate ingredients into the pickle jar (the brine should submerge 3/5 of the jar). After the salt water is completely cooled, add the vegetable pieces.

You can add ingredients according to your different tastes. If you like meat, you can add some pepper, garlic and ginger. If you like spicy food, you can add a little pepper; If you like sweets, you can add sugar. Before soaking, peel off the old roots and yellow leaves of various vegetables, wash and dry them, cut them into strips (blocks) and put them in the jar for pickling. Vegetables should occupy as little space as possible, the liquid level should be close to the altar mouth, and it is advisable to submerge vegetables with salt water. Fill the sink around the altar with cold water, button the bowl and put it in the shade. 7 ~ 10 days later.

If the prepared kimchi doesn't taste good, you can make some adjustments: if it's not crisp, you can add some wine; If it is too sour, you can add some salt; Mildew and bad taste are caused by high temperature in the cylinder or unclean tools. At this time, remove the mold, add salt and a small amount of white wine, and move to a cool place. Expose to the sun 10 minutes every day, and the mildew will disappear naturally in about 3 ~ 5 days. If the kimchi is found to be soft, rotten and smelly, it means that the kimchi has deteriorated and cannot be eaten, and the vegetable brine can no longer be used.

When making kimchi for the first time, vinegar or sugar can be added appropriately to accelerate fermentation, increase lactic acid and shorten the time of making kimchi. If kimchi is made of soup stock, it can be eaten in 2 ~ 3 days. The more times pickles are used, the more delicious pickles are. However, salt, pepper, ginger slices and white wine should be added appropriately according to the amount of vegetables each time.

Use special chopsticks to eat kimchi, don't bring oil, and avoid oil and raw water from entering the altar. Kimchi can't be stored for a long time, so you should eat it while soaking. The water tank at the altar mouth should be kept clean, and water should be added frequently.

If you like spicy food, you can take out the kimchi and cut it into dices of the right size. Add Chili oil and monosodium glutamate and mix well to serve, which is the common "Sichuan kimchi" in Sichuan cuisine restaurants.

It is especially recommended to use these raw materials to make kimchi: white radish skin, carrot (red outside and white inside), stems and stems of Chinese cabbage and cauliflower, cowpea and tender ginger. ...

Kimchi is world-famous and has basically become a symbol of Korea. Help yourself to kimchi!

Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar.

Note: Fish sauce is the most essential thing. In Korea, almost every family makes their own fish sauce. People in China don't eat it, but big supermarkets sell it, about 8- 10 yuan/bottle, mostly Thai fish sauce.

Preparation materials:

1, Chinese cabbage

Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves to be removed. Looks clean and fresh.

2. Little carrots

Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it.

3. Pepper

Pepper contains not only carotene and vitamin C, but also many ingredients. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. The pepper powder used for pickling pickles should be dried red pepper with thick meat and smooth skin.

Step 4: garlic

Use multi-petalled spicy garlic when making kimchi. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions such as promoting metabolism, relieving pain, relaxing bowels and expelling toxins.

5. onions (surname)

Ordinary vegetables are alkaline, but onions are rich in sulfur and belong to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions.

6. energy

Ginger is mixed with vinegar, soy sauce, salt and honey. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight.

7.sea pine

The green algae parasitic on the shore of shallow sea is dark green, smooth to the touch and moderate in calcium and phosphorus ratio. Used in curing and storing Chinese cabbage.

8. salt

Salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enter the blood, digestive juice and tissue fluid to play a penetrating role and participate in regulating acidity and neuromuscular excitability.

9. Fish and shrimp sauce

This is a fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and aroma. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids.

Steps:

Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine.

Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like dumpling stuffing.

Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week.

Step 4: Taste delicious food and be careful not to leave it for too long. It is suggested that single friends must share it with their friends when they finish writing, otherwise it would be a pity that they can't finish it by themselves.

Sichuan style pickle

Exercise:

Choose a clean pickle jar and put clean cold water in it. The first is to be a mother. Put large pieces of ginger, dozens of peeled garlic braids and fresh small red peppers (especially spicy) in the bottle. Then add washed mustard (or cabbage, etc. ) and add half a cup of salt (the amount depends on the taste, but not less). Cover the jar tightly and wait at room temperature for about ten days. At this time, the mother water should have turned sour after eating (sauerkraut is not the result of vinegar), and then you can take out the soaked vegetables to eat. But at this time, the mother water is not tasty enough, and it needs to be refined many times before it can become mellow acid water. If you can, you can add some Sichuan red pepper to improve the taste, preferably Hanyuan, and avoid using Thailand. After the first course is successful, you can continue to add new dishes. At this time, part of the mother water in the jar should be put in the refrigerator for later use.

Tips:

1, the trick of making pickles is not to make mother liquor for the first time, but to keep the dynamic balance of brine acidity at any time in the future. If you think the salt water is not sour enough, you can take spare water from the refrigerator and add it to the jar to promote fermentation. If the salt water is too acidic, it is advisable to pour out some salt water and add salt appropriately.

2. Sometimes when there are white flowers in the bottle, you can pour a few drops of white wine. Generally speaking, mustard, carrot (preferably its skin), cabbage, Jiang Dou and celery can be used.

3, if you want to pursue high precision, you can use ginger, nest bamboo shoots and tender ginger. You need to add another process: soak it in light salt water for one night, then put it in a pickle jar and you can eat it in one day. Good standards are bright color, mellow taste (not too sour), slightly spicy and pithy.

Cucumber can also be soaked, but you must use another bottle. Because cucumbers spoil salt water easily. After soaking, it can be eaten overnight at room temperature.

5. pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. You can also add fresh fish fillets, so-called pickled fish, which is a new Sichuan dish popular in recent years, can be eaten immediately.

6. Dumped salt water can be used as mother water for other families.

7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use; The periphery of the pickle jar cover should be sealed with water, and it is forbidden for air to enter and breed bacteria; Every time you take kimchi from the jar, the tools must be special, and there can be no oil stains.

Responder: Lao Yao is really smart-Chief Operating Officer, 13,12-2715:18.

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Let me introduce Sichuan pickles to you:

It's best if you can find old salt water, but it doesn't matter if you don't.

1。 Prepare cold boiled water+clean salt How much salt is appropriate depends on your jar and the amount of cold boiled water. Control yourself. Anyway, it's good to be salty and not go bad easily.

2。 Wash red pepper, pepper, ginger, garlic and celery, and drain.

3。 Generally soaked in white radish, beans, Chinese cabbage and so on. Wash and dry.

Cold boiled water+salt until the salt dissolves. Add the ingredients in 2, and then add the dishes in 3. (1+2, you can also do the third step two days later! )

Try it, it's delicious ~ ~ ~:) You have to save some for me if it's delicious.

Respondents: Blue Ocean-Trainee Magician Level 312-2715:19.

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There are many kinds of pickles in Sichuan. Generally, a variety of pickles are soaked in one pot, such as ginger, garlic, cucumber, radish, pepper, cabbage stalk, carrot and cowpea. Add some pepper and monosodium glutamate, according to personal habits.

Production method:

First, put boiling water into a basin to cool. Never use oil, or it will go bad. ) Pour it into the pot. Add a proper amount of salt to the vegetables to be soaked. Sprinkle some salt when you put it in half. Then put the vegetables to be soaked, and sprinkle with salt and pepper. Then seal the spout, and it will be OK after a while. Generally, adding a little white wine can prevent rot and bad taste.