1. Prepare 1 Chinese cabbage
2. Kimchi sauce, 1 pack of Shengyuan spicy cabbage seasoning, available online.
3. Do not wash the cabbage first, pull it out one by one, and cut the larger leaves longitudinally.
4. Cut horizontally.
5. Cut it into big pieces, it's beautiful without cutting.
6. It's cut, and a big pot is full. Chinese cabbage contains 80% water. You will know later.
7. Add salt, add 3 times more salt than usual for cooking.
8. I divided two pots for easy mixing. Each pot contains 2 tablespoons of salt. This step is to prepare the cabbage for dehydration. Don't worry about the saltiness of the finished product! After sprinkling the salt, shake the cabbage in a pot with both hands. After standing for 45-60 minutes, the cabbage has a lot of water!
9. The cabbage should be washed clean with water. Wash it with pure water and squeeze it to remove the water. At this time, the salt is almost gone, and the big pot is reduced.
10. To add half a packet of spicy cabbage sauce, add half a tablespoon of salt. The sauce has a salty taste.
11. Mix well like this,
12. Put it into the soup pot, one Chinese cabbage ends up in two soup pots.
13. It’s not necessary to put the refrigerator in cold weather. For example, if the temperature is high in some places, it should be kept in the refrigerator. It can be eaten in 5-6 days.
