Sauerkraut
Introduction:
"Sour and spicy with fruit fragrance, appetizer and dinner"
Production steps:
Step 1: tear large pieces of Chinese cabbage and put them in the basin. Spread a layer of vegetables, sprinkle a layer of salt, marinate for two or three hours.
Step 2: after salting
Step 3: capsicum seed, ginger, garlic chopped, apple, pineapple cut into small pieces
Step 4: add two cups of water to all ingredients, one spoon of leftovers, one spoon of sugar and one spoon of salt, and beat them into thick juice with a blender.
Step 5: wash off the salt on the cabbage, mix in the sauce, put it in the container, and press the stone on it. The fermentation is good in about three days. (it's longer in winter)
Step 6: finished product. Sour and spicy with fruit flavor, appetizer and rice.
Materials required:
Chinese cabbage: one
Garlic: three heads
Ginger: right amount
Red pepper: 20
Apple: one
Pineapple: a bowl
Salt: half a bowl
Sugar: a spoonful
Leftovers: a spoonful
Note: sugar and leftovers can accelerate fermentation. Pickled vegetable juice can be used to cook spareribs soup, which is more delicious than hot and sour soup.
Production difficulty: simple
Process: mixing
Production time: several days
Taste: slightly spicy
Chinese PinYin : Guo Xiang Han Shi Pao Cai
Sauerkraut
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