Quick blend

Pickled cabbage, do not choose too big, but small for medium size. Too big cabbage; extra leaves are wasted because they are too old to strip. Too little cabbage leaves, because they're too young to control time when they're made. It's too soft to be pickled, without a raw taste. The whole cabbage is washed clean and the whole red pepper and ginger is ready。

Clean-cleaned cabbage is laid on the tablets and cut from the middle of the cabbage with sharp knives。

The cabbage cut from the middle is on the tablet。

I'll lay half the planks on the tablet. Change the knife to a long strip of approximately two centimetres wide。

Carpets of large cabbage are packed in clean, specially designed glass containers. According to the amount of cabbage put in the right amount of salt. I have a glass container like a soup bowl and enough salt in it。

The salt is put in the cabbage for taste, the salt for disinfection, and the hard-boiled cabbage for softening. Once salt has been put in the cabbage, the glass container is twitched with both hands, so that the salt is evenly distributed on the cabbage。

Ginger washes, scratches the skin of the ginger. Pickled pickles and ginger skins are cut off in case of unhygienicness, and in fact ginger skins are of nutritional value. If you need to keep ginger skin, you'll be able to soak ginger in light salt water for more than 20 minutes。

Ginger's been scratched out of the skin and garlic is ready。

First, the red peppers are cut in part, then the ginger and garlic blades are cut to the ground, and then the red peppers are cut to the ground。

The cabbage and the ingredients are all ready。

Burn a proper amount of pure water with a canteen, and pour the fresh water quickly into glass containers containing ginger, garlic and dry pepper; and boil the juice from the ingredients with open water。

When the water is pumped into the glass containers of the ingredients; don't rush; wait a little while to cool down slowly with the water in the ingredients。

Twenty minutes of pickled cabbage is ready. The cap of the glass container is tightened in reverse, with two handles in its hands, and the extra water is extracted from it。

The cooled ration juice slowly poured into the salt; it was sterilised; the large cabbage was loaded in the glass containers。

PREPARE A BOTTLE OF 550 ML PURE WATER, SLOWLY POURING IT INTO A GLASS CONTAINER WITH LARGE CABBAGE AND INGREDIENTS; A BOTTLE OF PURE WATER IS JUST FLOODED WITH LARGE CABBAGE。

Wait for a moment on the glass cap。

After lifting the cap of the glass container and pouring pure water into the large cabbage for a while, the taste of the sauce has infiltrated into the large cabbage. The mix of large cabbage is evenly mixed with specialized non-oiled metal chopsticks。

A little bit of coyote。

The key to pickled pickles must be a good sealed environment. Making this chilly pickles has a great advantage in the north, with heating in the north during the winter and keeping constant temperature. The south uses only air conditioning, which is cold and hot. It's a particularly good time to eat this cold pickles in winter with the stove. The spring and autumn seasons in the North and the South, however, are not very different and are the best time to make crumbs. Experience is needed in the four seasons of summer when temperature is the worst, especially at the highest in the South。

It's a foam seal. If you do not have the same container, and if you do not have the same container, it is important to remember at the earliest that the elders' pickles were wrapped in thick cotton to keep the container warm. I'm making a chilled pickles that takes a warmer environment and that doesn't let the pickled cabbage's temperature rise and fall too high, so the cabbage gets cold and it's broken. fermentation in an environment of 28 to 35 degrees Celsius is sufficient. Covered glass containers are packed in an ordinary supermarket plastic bag, and their pockets are tightened and placed in a foam sealed container。

It is important that the caps of the foam-sealed container, which must be made with the chilled pickles, be cleaned and, if not disposed of, lead to intestinal infections。

The pickles are finished. This can be made every year and four season, especially on women's special days, when they have no taste in their mouths, and when they have an appetite for it. Apart from the fact that you can't eat cold food in the last few days, you can put the crumbs in the freezer and eat them with their own sweet taste. The water is also very good after the ice. Pickle water and pickles have the effect of reducing weight and weight, and can also regulate the body ' s useful fungus. Pickled pickles in glass containers; not all of them will be eaten at once; and no chopsticks will be used to eat directly, which will contaminate the whole bowl of cabbage and make the cabbage sour and bad. They can be packed in a fresh box; placed in a refrigerator, with a special, clean chopstick that can be taken out; and be careful not to be touched by raw water. The cold pickles have acidity at different times and must be precise and, if they cannot be remembered, can be placed on the lid to begin and end, and can effectively capture the cold pickles' taste. It's not complicated, it's easy to find material, it's cheap. It's a special dish on the table, but it's an appetizer. How about that? Why don't you try it? Just stay in the commentary and I'll answer the question