Tools/raw materials: Chinese cabbage, chives, garlic, dried peppers, Chili noodles, balsamic vinegar, oyster sauce, sesame oil, hot oil and salt.
1. Prepare a cabbage, break the cabbage piece by piece, add water and a spoonful of salt to a large basin, stir to melt the salt, and soak the cabbage in 10 minute.
2. Cut the onion leaves into sections, peel the garlic and cut into pieces, shred the dried peppers, drain the water on the surface after the cabbage is soaked, and then cut into thicker shreds. Add a spoonful of salt to the cabbage shredding bowl, mix well and marinate for 10 minute.
3. After the cabbage is cured, drain the water of the cabbage, add a spoonful of Chili noodles, shredded Chili, minced garlic and chives, and pour in hot oil to stimulate the fragrance. Add a spoonful of soy sauce, a spoonful of balsamic vinegar, half a spoonful of oyster sauce and sesame oil, mix them evenly, put them in a glass jar, and store them in a cool place for use when eating.
Matters needing attention in sauerkraut
1, be sure to blow dry the washed cabbage outside until the shape of the leaves looks faded, instead of draining the water. When the cabbage dries and wilts, we can take it back and start pickling sour cabbage.
2. During the pickling process of sauerkraut, be sure not to let the cabbage get oily. Because once cabbage comes into contact with oil, sauerkraut will not become sour, and sauerkraut will rot. Therefore, we must pay attention to the pickling process of sour cabbage, and it must not be the cabbage that comes into contact with oil. In addition, the container used for pickling sauerkraut must be clean, and it should not come into contact with oil. If the container of sauerkraut comes into contact with oil, it is easy to make sauerkraut not sour and easy to rot.