Hot and sour cabbage is a common occurrence.

The common practices of hot and sour cabbage are as follows:

Tools/ingredients: Chinese cabbage 1 piece, half onion, pear 1 piece, 40g garlic, half carrot, 20g Chili powder, 3 tablespoons Chili sauce, 5 slices of ginger, 2 tablespoons salt, fresh-keeping box and pot.

1, prepare the ingredients.

2. Chinese cabbage is peeled from the outside, cut in half first, and then cut into sections.

3. Add salt, stir fry up and down, and marinate evenly for 4 hours. The salt can be a little more.

4. Rinse with water to remove excess salt.

5. Try to dry the water with water and let it cool for 30 minutes.

6. Rub or cut the green radish into filaments.

7. Cut the pears and onions into small pieces and put them in a blender with garlic and ginger.

8. Stir the Chili noodles evenly with boiling water, not too much water.

9. Put the cabbage into the pot, add shredded radish, paste, shredded radish, Chili sauce and Chili sauce, mix well and ferment at room temperature for 24 hours.

10, put in a fresh-keeping box, and put in a refrigerator for low-temperature fermentation for 2-3 days.