First, the preparation of spices with salt 1 ~ 1.5 kg and 0.25 kg of chili powder, fully mixed with boiling water into a paste-like, cooling stand-by. And then use garlic with a capacity such as pepper into the mud, the amount of green onions smashed with a knife into the minced, while the appropriate amount of pears are wiped into filaments for later use. Put the garlic, diced green onion and pear in the chili paste, and add a little amount of MSG and mix thoroughly. The amount of monosodium glutamate should not be excessive, otherwise the cabbage will be perishable. Second, the cabbage preparation Select fresh, high quality, uniform size, no rotten leaves, pest-free Chinese cabbage. First remove the cabbage yellow leaves and old vegetable rags, then rinse with water to wash away the sand between the children. 50 kg cabbage 3 ~ 3.5 kg salt, use hot water will be salted open, and diluted into brine, the more salty the better. After the water is completely cooled, wash the cabbage (a large cabbage should be cut at the head of the dish, or cut in half, so that the salt water infiltration), soak in salt water for 3 minutes and then remove it. After the soaked cabbage is layered on the inside of the cylinder, the top is pressed with stones, and then the salt water is poured in. After soaking for 3 days, the cabbage is taken out. At this time, the cabbage is softened, the water is controlled, and the remaining water is poured. Drop it. If the cabbage is too big and not soft enough, sprinkle some salt in the dish. Third, the method of pickling gently open the vegetables to help, will be ready to put the spices, so that each dish coated with a good seasoning, but the amount of spices is not easy too much. Do not apply spices to the green leaves. After the spices are put in place, close the dishes and put them on the inside of the tank (or inside the tank). The layer code is good, the top layer is let down and the falling leaves are pressed, and finally the stones are pressed. After three days, the salt water leaked. At this time, you should try it. If it is too salty, you can use light salt water (do not use cold water) to flush it. If it is too light, add some salt water until it is suitable. The salt water should not pass through the vegetable surface. If the salt water is not enough, it can be supplemented with salt water because the exposed cabbage is easily rotted. This can be eaten or sold after 7 to 10 days. Fourth, pay attention (1) The number of garlic can not be too little, but also to smash. (2) The pickling time should be appropriate when the weather is cold, from late November to early December. At this time, the night temperature is already below zero. If the temperature is too high, cabbage is easily acidified and its taste is not fresh.
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