Sour
By VicentaLakin
IN THE NORTH-EASTERN PART OF CHINA AND IN THE NORTH-EASTERN PART OF THE COUNTRY, SUCH AS LIAONING, JILIN AND HEILONG RIVER, THE PRACTICE OF PICKLED PICKLES WITH CABBAGE IS COMMON EVERY WINTER. IT'S SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SOUR, SO SWEET. IT'S SO COLD THIS WINTER, IT'S PROBABLY TOO COLD, IT'S TOO COLD, IT'S TOO LATE, IT'S TOO LATE, IT'S TOO LATE, IT'S TOO LATE TO EAT.
Recipe Recommendations
- Chinese cabbage 5 trees
- boiling water appropriate amount
- coarse salt appropriate amount
- pepper appropriate amount
- sour and salty
- pickled
- several days
- simple
Steps for Sour
1
Prepare the material。
2
The old gang that took the big cabbage, the cabbage in half, cut it in the middle of half the cabbage。
3
You can't have oily impurities.
4
Burn the cabbage in the pot for two minutes - the cabbage is down and the leaves are up. The cabbage became soft。
5
The leaching will be extracted until it cools out of the cabbage, otherwise it will rot。
6
Clean up the pickles, no oily impurities. The first layer of cabbage is covered with some salt and pepper, the first layer of salt is prepared in order, and the first layer of cabbage is prepared in order, and the first layer of cabbage is placed in the cask。
7
On top of it, a large stone is pressed, and in a day or two, the large cabbage water will seep out, with a clear bubble on the surface and fermenting in progress. If the level of water is under large cabbage, the water will be filled with white water until it is not too big, ... the water will be pumped out, and the cover will be covered, if there is no cover, with the shampoo covered. Stored in the cold, about 10-15 degrees is the best, temperatures are high and sour vegetables are prone to decay. After a month, you can eat。