1. There are only two people in the family, so instead of buying Chinese cabbage, I bought a package of baby cabbage and took out two of them and washed them.
2. Prepare one plant to be marinated in sections and one plant to be marinated in two ways to see which one is delicious.
3. One cut into sections for usual stir-fry.
4. Cut one tree in half.
5. Add three tablespoons of salt evenly to kill the cabbage out of the water
6. Prepare an apple, a pear, a carrot, ginger, garlic
7. Peel the apples and pears, shred the carrots, and cut the ginger and garlic into small pieces. Prepare a food processor. If not, just chop them by hand.
8. Smashed ginger and garlic
9. Smashed apple pear
10. Put it in a bowl and prepare salt, sugar, chicken essence, oyster sauce, thick and thin chili noodles. I also added a super spicy chili noodles that I brought back from Lhasa.
11. Add seasoning, one spoon of sugar, one spoon of salt, one spoon of chicken essence, two spoons of oyster sauce, add chili noodles according to personal taste
12. Stir well
13. Add shredded carrots and green onions
14. Add glutinous rice flour to make the marinade less watery
15. After stirring, my chili noodles are not red at all, so they don’t look good
16. The baby cabbage comes out very slowly, and it takes a long time to leave it for a while before it wilts.
17. Half a plant, rinse the salt on the cabbage with water, wring it out, and put the marinade in each layer
18. Cut into sections, rinse out the salt, and squeeze the water dry by hand
19. After wiping half of the remaining marinade, put the cabbage into sections and mix well
20. Put it in a fresh-keeping box, put it in a warm environment for a day or two, wait for the cabbage to ferment, and then put it in the refrigerator.
21. It can be eaten in three days. After tasting it, it is a bit sweet, not sour, and the fermentation is not very complete, but it is okay to serve it.
Tips:After marinating, ferment for a day or two in a warm place, otherwise the cabbage will not be sour.
