pickled cabbage(pao cai )

pickled cabbage

Introduction:

"In fact, in places other than South Korea, there are still few spicy cabbages to eat. I do this more because I hope to share it with you and taste it together. Change your taste occasionally. I think we should not eat more pickled food

Production steps:

Step 1: put less shrimp sauce, you can also put fish sauce, but fish sauce is a little more expensive

Step 2: this sauce is spicy, but it's OK to put more

Step 3: pear is the same as above, pear juice is broken in the process of mixing.

Step 4: Chinese cabbage is salted for 24 hours. The salting time is related to the salinity of your salt water. A cabbage has about 200 grams of salt, and the water is mainly over the cabbage.

Step 5: put all the side dishes together

Step 6: I added sesame myself to see if it would be better

Step 7: add a little sugar to make the pear sweet

Step 8: find something that's not very spicy

Step 9: this sauce is spicy, but it's OK to put more

Step 10: put less shrimp sauce, you can also put fish sauce, but fish sauce is a little more expensive

Step 11: start to stir. You can grab it when you stir

Step 12: that's it

Step 13: evenly spread it on the cabbage, and then put more mixed side dishes at the root of the cabbage

Materials required:

Cabbage: 1

White radish: 600g

Leek: 300g

Pear: 1

Pepper: 100g

Chili sauce: 150g

Shrimp sauce: 30g

Sugar: 20g

Note: add a layer of preservative film when you screw the lid, it is not easy to smell, it will not enter the air, put it in the refrigerator, about 3-4 degrees. It can last for a month or more.

Production difficulty: ordinary

Process: salting

Production time: one hour

Taste: slightly spicy

Chinese PinYin : Pao Cai