First, sour cabbage. Wash the cabbage, cut the roots, remove the old ones, and cut the large vegetables of more than 1 kg into two or four. Let the dish be boiled for 1 minute with boiling water, remove it, and cool it in cold water. Then take out and arrange in layers alternately in the pickle, press heavy stone, pour in clean water, make the water submerge raw material about 1 centimeter. To promote fermentation, add a small amount of rice soup. The pickling time is different from the outside temperature, and the high temperature pickling time is shortened until the tank has a strong acidity.

Second, spicy cabbage. Peel the cabbage to the old gang, wash it, and wash it in half, soak it in salt water for 2 days, remove and dry it. Pepper, garlic, ginger, etc. into a spicy sauce, wipe in the cabbage sandwich, depending on the taste depending on the amount of spicy juice. Then put it into a small mouth altar, bury it tightly in the ground, use a straw pad to surround it, and leave 20% of the grass covered with grass. After 20 days, it can be used.

Third, sweet pickles. Put the marinated cabbage heart in a cloth bag and soak it in the cloth bag for 3-4 hours. Place it in a marinated bowl and add 50 kilograms of sweet soybean paste per 100 kilograms of marinated cabbage. Turn it once a day for 20 days.

Fourth, sweet and sour cabbage. The amount of raw materials and accessories: Chinese cabbage cabbage or cabbage 50 kilograms, 3.5 kilograms of salt, rice vinegar 10 kilograms, red pepper 1.5 kilograms, 2.5 kilograms of sugar, 25 grams of pepper, saccharin 8 grams, 25 grams of MSG. The Chinese cabbage or cabbage heart is washed, chopped, salted, and compacted with stones. On the second or third day, the tank is drained and then immersed in rice vinegar added with red pepper flakes, monosodium glutamate and other ingredients for 1 day.

Fifth, salty spicy cabbage. 100 kilograms of Chinese cabbage, cut into pieces for drying for half a day, after cooling into the cylinder. Lay a layer of salt on a layer of vegetable and squeeze it with stones after the full tank to make it fermented. After 15 days, wash it with the vegetable juice in the cylinder and cut into strips of 3 cm wide and 6 cm long. Then mix 1.2kg red pepper powder, 100g pepper oil, and 0.5kg licorice powder. Stir the cabbage and put it into the mouth of the cylinder. After 12 hours, when the acid gas spreads outwards, the cylinder mouth is sealed, and after 10 days, the spicy cabbage is served.

Six, sweet and sour cabbage. The cabbage was peeled off the old gang, cut into a spiral with scissors, placed in a cylinder, and then boiled with water to make the dish marinate and soft. The ratio of dish to sugar and vinegar is 1:0.25:0.1. The vinegar is dissolved into juice, poured on the dish, and mix well and serve.

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