Pickles
By VicentaLakin
When it gets colder, it's hot and hot, and it's spicy, so last night we decided to make pickles first, and we bought a giant cabbage, one-third for pork bars, one-third for dumplings, and the rest for pickles, which is right size。
Recipe Recommendations
- cabbage an
- Apple half a
- pear half a
- onion half a
- white radish half a piece of
- leek a small handful
- chili powder 150g
- shrimp skin handful
- salt appropriate amount
- white sugar two teaspoons
- garlic
- Jiang a small piece
- glutinous rice flour 50g
- hot and sour
- pickled
- several days
- simple
Steps for Pickles
1
The cabbage cross knife is cut in four and a half, and salt is spread across each layer and pickles in the basin。
2
Apples, pears, onions, garlic, ginger-crunches; pickles and grazes of radish。
3
Powdered rice and water were made in paste at 1:10 and cooled。
4
The above materials, together with the rice paste, are poured into pepper powder and placed in shrimp skins, with salt mixed with sugar。
5
The pickled cabbage is washed with fresh water, dried with water, covered with pepper paste with a brush or layer of hand, fermented in a sealed bottle, fermented in the summer for one or two days and in the winter for four or five days, and fermented in the freezer。