The kosher kank
By VicentaLakin
It's sour, it's fragrance
Recipe Recommendations
- Chinese cabbage a
- garlic
- Jiang appropriate amount
- red pepper
- Apple a
- pineapple block a bowl
- salt half a bowl
- sugar a spoonful
- leftovers a spoonful
- slightly spicy
- mix
- several days
- simple
Steps for The kosher kank
1
Big cabbage tore big, in the bowl. I'll make a dish, I'll put salt on it, I'll pick it up for two or three hours。
2
After salt
3
Peppers to seeds, ginger, garlic to shreds, apples, pineapples to slice small pieces
4
Two cups of water for all the ingredients, one spoon of rice, one spoon of sugar, one spoon of salt, with a mixer。
5
Wash the salt from the cabbage, mix it into the sauce, put it in the container and crush the stone. Three days or so. It'll be longer in winter
6
Done. Sour spicy and fruity。The kosher kank Make Tips
Sugar and leftovers speed up fermentation. The marinated vegetable juice can be used to cook pork ribs soup, which is more delicious than hot and sour soup.