Homemade pickled cabbage

Overview

Osmanthus, serve sauerkraut! Come on!

Tags

• pickles with soy sauce
• appetizers
• common dishes
• homemade ingredients
• old man
• northeastern cuisine
• autumn recipes
• lunch
• dinner
• chinese cabbage
• dried chili powder
• garlic
• ginger
• salt

Ingredients

Steps

1. 1 Wash the cabbage and cut into shapes as shown in the picture.

   

2. 2 Boil water in a pot and add cabbage water.

   

3. 3 Spread a thin layer of salt evenly on the inside and outside of the cabbage

   

4. 4 Take out the cabbage, twist off the water, and apply a thin layer of salt evenly on the inside and outside

   

5. 5 Shred or dice ginger

   

6. 6 Arrange the cabbage neatly into the jar, and sprinkle each layer with dried chili powder and shredded ginger. Seal the opening with a plastic film and tie it with a rubber band, cover it with a lid, and fill the groove around the lid with cold boiled water.

   

7. 7 Place in a cool place and set aside. In winter, it usually gets sour in about 4 or 5 days. If you like it sour, you can keep it longer. But I took it out and fried the meat and ate it the next day. It tastes great!