Pickled Kwai pickled cabbage(kuai shou pao cai )

Pickled Kwai pickled cabbage

Introduction:

"Pickles are fermented vegetables for storage. Generally speaking, as long as the fiber rich vegetables and fruits can be made into kimchi, kimchi is rich in fiber, calcium, phosphorus and other inorganic substances. It can not only provide nutrition for human body, but also prevent arteriosclerosis. This is pickled cabbage made with homemade Kwai, sour and spicy taste. Crispy cabbage and white radish are selected. Add salt to mix well, add white acid and red chili sauce to eat. You can also put it in a bottle, put it in the refrigerator and take it as you like. "

Production steps:

Step 1: ingredients.

Step 2: cut the red and green peppers and pat the mashed garlic.

Step 3: shred the cabbage.

Step 4: clean the shredded cabbage with salt water.

Step 5: drain the cabbage.

Step 6: cut shredded radish.

Step 7: put shredded radish and cabbage in the basin.

Step 8: rub with gloves.

Step 9: add mashed garlic and red pepper

Step 10: add white vinegar and a little sugar.

Step 11: add red pepper and green pepper.

Step 12: just a few more rubs.

Materials required:

Cabbage: 110g

White radish: 200g

Red pepper: right amount

Green pepper: right amount

Garlic: right amount

Salt: right amount

White vinegar: right amount

Sugar: right amount

Note: it can be stored in bottles.

Production difficulty: simple

Process: mixing

Production time: 10 minutes

Taste: slightly spicy

Chinese PinYin : Kuai Shou Pao Cai