Main ingredients:
Cabbage: appropriate amount.
Auxiliary materials:
Salt: 2% of the weight of cabbage.
Taste: sour and salty; Process: pickling; Time: several days; Difficulty: easy.
Detailed steps for cooking sour cabbage
Take an appropriate amount of cabbage, wash it thoroughly, and dry it in the sun for three hours. Cut the cabbage into thin slices.
Put the sliced cabbage into a bowl in batches, add salt according to the ratio of 2% salt to cabbage, mix well, put it in a plastic bag and knead it. After kneading it soft, squeeze out the water and put it into another bowl.
Wash and dry various large-mouthed glass bottles (canned bottles or sealed bottles that can be used at home), and put the drained cabbage into the bottle. Do not fill the bottle too full, leaving one centimeter from the bottle mouth is enough. Then pour the squeezed cabbage water into the bottle, which should be half a centimeter higher than the cabbage surface. You can cover it with a layer of plastic bag and then tighten the lid, which is conducive to isolating air.
It takes a month in a low-temperature place, and in Hainan, it can be eaten in half a month. It is convenient to eat, clean and free of additives, sour, crisp and refreshing, and delicious.
