Homemade cabbage
By VicentaLakin
Recipe Recommendations
- Chinese cabbage 1
- pear half a
- Apple half a
- onion half a
- ginger 1 small piece
- garlic 2 flowers
- leek appropriate amount
- white radish 1/4
- salt appropriate amount
- white sugar 1 scoop
- fish sauce 2 tablespoons
- glutinous rice flour 50g
- slightly spicy
- sauce
- several days
- ordinary
Steps for Homemade cabbage
1
The cabbage is cut to the usual size. It'll take about seven hours for the cabbage to spill a lot of salt and try to fold the cabbage. I use powder salt, so water is the color。
2
the rice powder is added to 100 ml of water, and the plume can be turned off until it's thick enough to change colour, pouring into a corroded paprika face and evening. prepare other side dishes while the temperature cools. white laced cheesy, bellow cutter, and the other choreographs are made of mud。
3
All the dishes pour into the rice hull. Add a flat mix of all sauces except salt。
4
This is when we wash the pickled cabbage over the water two or three times and squeeze it dry. It's better not to be lazy, but to wash a few more salt drops of hot cabbage。
5
The cabbage can be evenly mixed in the sauce。
6
Repeatedly scratching makes each leaf stick to sauce。
7
Prepare for a water-free and oil-free container, which, because of the small slices cut, can be eaten for three days under room temperature。
8
The extra third day to stop fermentation in the cold storage of the refrigerator can be saved for 2-3 months。Homemade cabbage Make Tips
It was intended to be shared with you on a temporary basis, so no photographs were taken of the previous steps. I hope you understand。