Homemade cabbage

1

The cabbage is cut open for cleaning, the water is controlled, the salt is spilled in an appropriate amount and the water continues to be killed. Operation one day in advance, waiting for salt to infiltrate part of the cabbage。

2

Make sauce, a proper amount of rice and water, and then boil it, dry it, and put it in ready pepper. Apples, pears, ginger, garlic all broken, better be muddled, mixed into the rice powder. Put in an appropriate amount of sugar, fish, salt, sugar. Sliced cranberry, mixed in。

3

We'll have a cabbage, a cabbage and a sauce。

4

The cabbage with the sauce is stored in oilless and clean containers and can be stored in cold or cold。

5

Put the sauce on the cabbage。

6

One more。

1. When rice powder is cooked, light fire, constant mixing, and protection of the ground. Two, sugar and salt, depending on the population, I prefer sweets and put more sugar. The amount of salt can't be reduced. It's pickles, it's less, it's spoiled. 3. The ellipses are put in for later fermentation, so that they may not be released if they do not like them, and so that they may be used for a little shrimp when they do not mix. Or it's on the Internet. The cabbage is made of salt pickled early so as to permeate a portion of the water, and cabbage and salt are taken into account when making the sauce later. 5. The fermentation inside the container is similar to that of pickled pickles, which must be fully fermented and then re-eat, which is sour spicy that it tastes like a meal or a chowder. If you don't like sour spicy, you can make it in small quantities, and you can eat it now. 6. The mixers are all broken and made of mud so that the sauce tastes better and can be mixed. There's too much, I don't have a picture。