Private cabbage
By VicentaLakin
Recipe Recommendations
- cabbage 5 trees
- dried radish of 5
- garlic appropriate amount
- Jiang appropriate amount
- Apple of 3
- white pear of 2
- chili powder 500G
- glutinous rice flour 300g
- salt 500G
- hot and sour
- pickled
- several days
- ordinary
Steps for Private cabbage
1
The cabbage is divided into four groups, with salt on each layer。
2
Placed in a container, pressured with heavy matter, room temperature made of two to three days, to water. Remember: throughout the pickles, all containers can't have any oil
3
Carrot dry slices. The traditional cabbage is with white carrots, but in the pickle process, the carrots become soft, and they don't taste well, so I'm turning to radish drys, and even if I absorb water, it's resilient。
4
Zirconium powders are isolated from the water. Some methods are rice paste, but the paste is too thin and can't be hanged while the sauce is painted, so it's changed to rice powder。
5
Ginger and garlic cut to the end.
6
Apples and pears are cut to death。
7
Carrot dry, garlic, apples, pears, rice powder, pepper powder mixed together (note: no salt and sugar). The cabbage is already salted, and the salt is balanced in the pickled sauce. Apples and pears can replace sugar, which is not easy because, in long periods of pickle, the sugar is transformed by lactate, so the more sugar is, the more so the cabbage becomes sour. If the sauce is too dry, you can add less cold water to keep the sauce warm. Medium
8
Every piece of cabbage that has been watered is evenly coated with chili sauce and placed in a closed container, which can be eaten at 3 °C for another 10 days after room temperature。