Pickled cabbage

1

Take off the leaves and wash them, cut them in the middle of the leaves so as to separate them from the leaves, which are in separate bamboo fences, and are dry next to the fan until the bark is wrinkled。

2

Put salt and sauce together and cool it。

3

A layer of fabric is then added to each barrage and leaf, and then a few odors are added and stacked。

4

Pour two pots of wine into a big bottle and squish the rest。

5

Put the jar across the can, put the rinded leaves in the can, put a lid on it, and mark the date with a bad memory, two weeks later, to see if the leaves have become soft and transparent, and if not, wait another week or so until it becomes soft and transparent, then you can get out of the jar and grab the water and put it in the fridge。

1 The leaves are dry. It is easy to absorb salt, if fresh water is put in the cask and the material not only comes out of the water but also affects the quality of pickles; 2 if the cask is to be disinfected, pickles are less likely to be bad; the higher the amount of wine, the cheaper and the higher the size of the pot, is a better option; in case of no two pots, vodka or rice can be used; 3 if you forget how long it has been salted, sorry, but can be judged by changes in the materials in the bottle; 4 if the penner is cooking, baking, etc., the spoons, spoons and cups are used internationally, not the spoons and cups that we normally use for cooking and drink and food。