In the season of pickled winter vegetables, winter vegetables are an indispensable seasoning for Chaoshan people. In the soup, the winter vegetables are put on the casserole porridge, and the aroma is immediately overflowing.
The raw material for winter vegetables is Chinese cabbage. Be careful not to use long Chinese cabbage instead of round Chinese cabbage. After washing, it is exposed to the sun.
There is basically no water in the cabbage until it is dried. It usually takes 3 or 5 days, so it is most suitable for drying winter vegetables in dry and rainy winter.
Chop the dried cabbage and add coarse salt
Stir the salt and cabbage and compact them. Cover with plastic wrap and let it sit for three or five days.
Chop the garlic and put it in 4
After mixing, bottle the bottle, and press it as tightly as possible to prevent the air from entering the deterioration. After bottling, wrap the plastic wrap and tighten the cap in a dry and cool place for at least 1 month before opening the lid. The more winter vegetables are more fragrant, it will be no problem for one or two years.
Because it is marinated, it requires a lot of salt. Add a lot of garlic for the sake of taste, and secondly for sterilization. This is a seasoning dish, just a little bit when cooking.