Sauerkraut(guo xiang han shi pao cai )

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