1. Preparation of seasoning: 1 kg of salt 1 ~ 1.5 kg, 0.25 kg of Chili powder, fully mixed, washed into paste with boiling water, and cooled for later use. Mash garlic with the same capacity as pepper, chop onion with a knife, and rub pear into filaments for later use. Put garlic paste, chopped green onion and shredded pear into Chili sauce, add a little monosodium glutamate and mix well. The amount of monosodium glutamate should not be too much, otherwise the cabbage will rot easily.

Secondly, the prepared Chinese cabbage is fresh, high quality, uniform in size, free from rotten leaves and pests. First, peel off the yellow leaves and old Chinese cabbage, then rinse with water to wash off the sediment between Chinese cabbage. Add 3 ~ 3.5 kilograms of salt to 50 kilograms of cabbage, melt the salt with hot water and dilute it into concentrated brine. The saltier the better. After the water is completely cooled, soak the cleaned Chinese cabbage (a Chinese cabbage should be cut at the head of the vegetable, or cut in half to allow salt water to penetrate) in salt water for 3 minutes and then take it out. And put the soaked cabbage in the jar layer by layer, press it with stones, then pour in salt water, and take out the cabbage after soaking for 3 days. At this time, the cabbage has softened, and control the water to pour out the remaining salt water. If the cabbage is too big and not soft enough, sprinkle some salt on the side of the cabbage.

Third, the pickling method gently opens the vegetable help by hand, puts the adjusted seasoning in, and lets each vegetable help coat the adjusted seasoning, but the amount of seasoning is not easy to be too much. Don't season the green leaves. After the seasoning is put away, fold the vegetable help, put it in the jar (or jar), layer by layer, put the fallen leaves on the top layer, and finally press the stone. Three days later, salt water seeped out. Try it at this time. If it is too salty, rinse it with light salt water (don't use cold boiled water). If it is too light, add some strong brine until it is suitable. Salt water should not pass through the surface of vegetables. If the salt water is insufficient, it can be supplemented, because the exposed cabbage is easy to rot. So it can be eaten or sold after 7 ~ 10 days.

Fourth, precautions (1) The amount of garlic should not be too small, and it should be mashed. (2) The curing time should be in cold weather,1from late October to early February, and the temperature at night is below zero. When the temperature is too high, Chinese cabbage is easy to acidify and tastes bad.

Pickled pickles Y 1, take a small water-sealed porcelain jar, clean it, and air it upside down. 2. Add raw water to the pot, add pepper granules and appropriate amount of salt after boiling, not too salty. When the water is cool enough, spare 3. Fresh vegetables such as radish, cucumber, beans (I like long beans best) and peppers. After washing, control the water, and it is best to bask in the sun. Cucumber beans are whole; Radish is cut into strips; Cut the pepper in the middle, but don't cut it. Remove the seeds. 4. Prepare ginger slices, dried peppers, pepper granules, a small amount of white wine and sugar. First, put the vegetables in the jar, and press them as tightly as possible. A layer of vegetables is covered with ginger slices and dried Chili granules. After the jar is covered, pour in cold pepper water, so that the water will overflow the vegetables or grow hair easily. Finally, add a little white wine and a little white sugar, the former is used for flavoring and the latter is used for fermentation. Cover the jar and inject clean water to seal it. Don't let the sealed water dry up, and don't put water or oil into the jar when you take vegetables in the future. After a week, it will be basically fine. Remember not to marinate too much at a time, and marinate while eating. I transferred this. Never practiced. Please refer to the practice of kimchi. Kimchi is world-famous and has basically become a sign of Korea. Ingredients: Chinese cabbage, garlic, salt, fish sauce, Chili powder, sugar. Note: Fish sauce is the most essential thing, which is why China's hot and sour kimchi is the most different from Korean kimchi. In South Korea, almost every family makes their own fish sauce. People in China don't eat it, but they sell it in supermarkets, about 8- 10 yuan, mostly Thai fish sauce. $E preparation materials 1. Chinese cabbage has many green leaves, thin skin and dense leaves, and there are not many outer leaves that need to be removed. Looks clean and fresh. It is advisable to store cabbage with green leaves and fresh appearance. The bigger the newly produced cabbage, the better. In autumn, cabbage with moderate size, good heading degree and heavy weight is better. Chinese cabbage is not only rich in vitamins or minerals, but also contains a variety of ingredients with a variety of pharmacological effects. According to published academic papers, methyl methionine contained in Chinese cabbage is a bioactive substance of methionine, which has curative effect on arteriosclerosis, while methyl cysteine sulfoxide has the effect of strengthening cholesterol. Radish is mainly composed of water, rich in vitamin C and digestive enzyme-starch glucoamylase. If eaten raw, it helps digestion. Compared with radish heart, vitamin C is mainly distributed on radish skin, so it is best not to peel it, and then eat it after washing it. Radish is thick, uniform, seamless, fresh, smooth in color, firm and soft in meat, not too spicy and not too sweet. yw？ Sha Ying Broadband Community-Create a relaxed and diversified entertainment platform for the majority of netizens. 3. Pepper contains not only carotene and vitamin C, but also many ingredients. Capsaicin has the function of sterilization and can promote the secretion and digestion of saliva or gastric juice. In addition, it also has the function of improving various metabolism in the body. Pepper noodles used for pickling pickles should be dried with bright red, thick meat and smooth skin. 4. Garlic Garlic originated in Central Asia and belongs to Liliaceae. Garlic is underground. Garlic is surrounded by light brown garlic skin with 5~6 small garlic petals inside. The representative local varieties cultivated by ordinary farmers are six-petal garlic and multi-petal garlic as late-maturing varieties, as well as long-stemmed garlic. When making kimchi, we often use multi-petalled spicy garlic, when making salted garlic or using garlic leaves, we often use long-stemmed garlic. The bactericidal power of sulfite, the main stimulating component in garlic, is 0/5 times that of carbonic acid. It has many functions, such as promoting metabolism, relieving pain, constipation, detoxification and so on. 5. Onion is an alkaline vegetable, but it is rich in sulfur and belongs to acidic food. Onion is a kind of vegetable which is difficult to store, and its water content is about 80%. The green part of onion is also rich in vitamins A and C. Because the stimulating component of onion contains sulfur and compound C, it has bactericidal and insecticidal effects. Choose thick and fresh roots for green onions, and short and fresh leaves for fine onions. Both kinds of onions are white with long and thick parts, and the shiny ones are more suitable. 6. Ginger with vinegar, soy sauce, salt, honey, etc. And does not destroy the inherent taste of food. Water accounts for about 80% and is rich in inorganic substances. It has a unique fragrance and spicy taste, in which the spicy taste comes from a substance called gingerol, which has the special effect of strengthening the stomach and sweating, and also helps to lose weight. Ginger has thick petals, few twists and turns, thin and transparent skin, less fiber, rich moisture and softness. 7. Stichopus japonicus is a kind of green algae parasitic in shallow water, which is dark green in overall color, smooth to the touch and moderate in calcium and phosphorus content. Used in curing and storing Chinese cabbage. 8. Salt is by far the oldest and most important condiment used by human beings. Because salt not only regulates the salty taste of food, but also is irreplaceable by other substances in nutrition or physiology. The salt absorbed by the human body is converted into sodium and chlorine, which enters the blood, digestive juice and tissue fluid to play an osmotic pressure role and participate in regulating acidity and neuromuscular excitability. 9. Fish and shrimp paste is a kind of stored fermented food. During storage, protein is decomposed into amino acids, resulting in inherent taste and aroma. The spine of fresh fish is decomposed into easily absorbed calcium, and fat is converted into volatile fatty acids, resulting in the unique taste and aroma of sauce. Fish and shrimp paste, as a source of high-quality protein, calcium and fat, is an alkaline food with high calcium content, which plays an important role in neutralizing body fluids. Shrimp sauce, which is widely used, is light because of its low fat content, while anchovy sauce has the highest fat content, required amino acids and calories. Step: 6 Step 1: Buy 5 Jin of Chinese cabbage, cut it into pieces, marinate it with proper amount of salt, and leave it for about 15-24 hours. After the cabbage shrinks, the initial materials will be fine. Step 2: Find a large pot that can be turned upside down, add garlic (a little more, five pounds of Chinese cabbage is about three ounces of garlic) and Chili powder (according to your own taste), then add sugar and fish sauce (as much as soy sauce), and add some salt according to your own taste. Mix these seasonings together, just like wrapping jiaozi. Step 3: the fermentation should be sealed, and the fermentation time depends on the temperature. Generally, it takes 4-5 days in spring, 3 days in summer and winter 1 week. Step 4: Taste delicious food and be careful not to leave it for too long. It is recommended that single friends share with friends after cooking, otherwise it will be a pity that one person can't finish eating.