[green Cabbage Leaves] Sichuan Version of Korean Kimchi

Name: [green Cabbage Leaves] Sichuan Version of Korean Kimchi
Total time: 2 d
Yield: 2
Cuisine: Chinese
Ingredients: Some Chinese cabbage; Put it until the cabbage tastes salty salt; A lot Sea pepper noodles; 3 petals garlic; a little ginger; Some White vinegar; Some Chicken Essence; Some Sugar; 1/2 pear; Some MSG; A small amount shallot

by Gu Jia Sixteen

5.0 (1)

Favorite

Difficulty

Easy

Time

48h

Serving

2

The Sichuan version, the taste is okay, you can try it (≧▽≦)"

[green Cabbage Leaves] Sichuan Version of Korean Kimchi

1. Marinate the cabbage with salt overnight, squeeze it out (≧▽≦) and taste if the cabbage has a salty taste. If so, it’s OK.

[green Cabbage Leaves] Sichuan Version of Korean Kimchi recipe

2. Chop (｡･ω･｡)ﾉ♡Chop into pieces

3. Put in the prepared materials, pour all in, and stir evenly

4. Bottle it and put it in the refrigerator (｡･ω･｡)ﾉ♡wait for seven days. Perfect (≧▽≦)

Tips:
Maybe it doesn’t taste like that much,,, don’t beat me ⊙▽⊙, it’s just very simple, it’s still a bit like (≧▽≦) and you can do it, hahahahahaha, it feels troublesome to do it, my grandma doesn’t want to be so complicated, so Just simplify it like this