1. Skim the cabbage and dry it on a sieve or panel for one day (do not wash with water).
2. Basic vegetable leaves wilted after drying for a day
3. Put the cabbage into
4. Pour the boiled rice washing water into the altar (pour the first rice washing water, pour the second and third rice washing water into the soup pot and bring it to a boil, steam the rice at home and wash the rice three times)
5. Sort the cabbage with chopsticks
6. Cover the altar cover, pour water on the periphery of the altar to seal it, open the lid in the middle 2 weeks and stir it with clean chopsticks. Remember to seal the altar cover. You will hear bubbles in the altar during the fermentation of rice water and cabbage. sound
7. On the 25th day, I opened the lid. I could barely smell the sourness when I opened the lid. I must use clean chopsticks that are not fishy and fishy. I eat and fish now, but I think it will be sour if it takes more than a month.
8. Take it out and try it like this and it doesn’t feel sour, but it tastes different when you fry it.
9. Cut the chili garlic and sauerkraut for later use,
10. Put oil in the pan and sauté the chili and garlic
11. Pour in the sauerkraut and stir-fry the water and put some salt out of the pan. The taste is very sour and refreshing.
Tips:The rice water can be stored for 2 days and used together, but it must be kept clean
