Pickling method of authentic sauerkraut

1 Chinese cabbage

200g pepper

Ginger120g

Garlic100g

1 refined salt (pickled cabbage)

2 40 grams of fine salt (Chili sauce)

Monosodium glutamate 15g

60 grams of sugar

Practice steps

1, * Taboo Note: Tools for making ingredients must be oil-free.

Cut the bought cabbage in half without washing.

3. Evenly coat each leaf with a layer of fine salt.

4. After wiping, marinate in the shade for 3 hours.

5. In the next time, wash the peppers, ginger and garlic.

6. Cut the ginger into small pieces, peel the garlic, cut the pepper into sections, and mash it in a blender (no machine can chop it with a knife).

7. Chop all the pieces, put them on a plate, add salt (40g), monosodium glutamate and sugar, and stir well.

8. Chili sauce is ready. Put it away for later use.

9. After three hours of salting, the salt has fully forced out the water, and the cabbage has collapsed (this state proves that it has been marinated). At this time, it is necessary to add water to the basin for three or four times, wash the dirty things of the cabbage and wash off the salt (because the salted cabbage will be very salty, so that the finished product will not be too salty and taste just right). Remember to squeeze out the water after washing!

10. Now spread the Chili sauce evenly on each leaf.

1 1. The picture shows half-cooked cabbage. Continue to apply the other half in the same way.

12. Put them into a fresh-keeping bag after smearing (you can also use a glass fresh-keeping box, wrap the box with plastic wrap or seal the fresh-keeping bag).

13, put a knot on the seal to prevent it from contacting the air, and put it in the refrigerator for 7 days before eating (= ▽ = most of the remaining Chili sauce can be used for eating at ordinary times or making another kimchi).