How to pickle sour cabbage

Introduce the simple method of this mouth-watering magic food to everyone, so that everyone can enjoy the food easily at home.

(1) Proportion of raw materials

Material: 1 Chinese cabbage (about 1500g).

Seasoning materials: 80g of garlic, 40g of onion, 20g of ginger, 60g of leek, 80g of Chili powder, 35g of sugar and 50g of refined salt.

(2) Production process:

First, wash the whole cabbage; Cut the cabbage from the root into small pieces of about 10 cm, and break it into two pieces by hand. In the same way, divide 1/2 Chinese cabbage into two pieces to get four small pieces, sprinkle salt evenly on each leaf of Chinese cabbage and put it in a dry and oil-free container. After curing for 8~ 10 hour, the cabbage becomes soft, the leaked water is poured out, and the excess salt and water are shaken off.

2. Chop ginger and garlic into mud and put it in a stainless steel basin; Chop leek into small pieces, chop onion, put into a pot, then add Chili powder, white sugar and remaining salt, fully stir, let stand for half an hour, and then stir evenly to become sauce for later use. Spread the drained Chinese cabbage, spread the sauce one by one, roll up 1/4 Chinese cabbage from the lower end, put it in a fresh-keeping box, cover it with a fresh-keeping cover, and put it in the refrigerator for fermentation for about 3 days.