How to pickle cabbage

1. First pat the garlic with the back of the knife, and then peel it off. It's very simple. You can peel a lot of garlic in the future

2, garlic peeled and chopped, red dried pepper cut into small pieces for use.

3. Dice the cabbage with a knife. Don't be too broken If you are not afraid of trouble, you can also tear it by hand.

4. Cut carrots into small slices for later use.

The second stage: curing

1, put all the ingredients into a container, sprinkle a little salt on each layer, mix well and rub a few times.

2. Cut a little pepper and put it in for seasoning. Remember to sprinkle a little salt and rub it a few times to marinate 1 hour. Be careful not to rub too hard.

3. While waiting for curing, we will prepare red oil curing seasoning. Put dried red pepper, Chili powder and white sesame in a large bowl.

4. Add half a bowl of oil to the pot and burn it until it smokes slightly, then pour a little into the Chili powder bowl first, then pour it twice, and stir it with chopsticks while pouring the oil.

Never pour all the hot oil into the bowl at once to prevent the Chili powder from being burnt, which will be very bitter!

5. Add 2 tablespoons of white vinegar to the oil, stir for several times and cool. Red pepper must be completely cooled before it can be used.

6. At this time, the cabbage has been marinated with a lot of water, and then the marinated water is poured out, and the cold red pepper is poured into the red pickles.

7. Then mix well with chopsticks, marinate for half an hour, and eat on the same day after pickling.

Storage method:

For long-term preservation, you must prepare some clean bottles or a pickle jar. Then scald the bottle with boiling water, control the water to dry, and put the pickles in the bottle. You can keep it for one month at a time.

Tips:

This hot and sour cabbage, with vinegar and oil pepper, tastes a little spicy and is very suitable for hot and sour people. You can also add some sugar to neutralize the spicy taste, so that you can have both sweet and sour, and the taste is good.

Be gentle when pickling cabbage, just rub it a few times. The water from the pickled cabbage must be poured out, and then the oil pepper is poured in.