Pickled sauerkraut

Overview

I remember that when I was a kid, we often sold pickled cabbage in the grocery store. A big tree can be used to make several meals. I heard from my elders that it was made from mustard greens. As I grew up, the economy improved, and the food options became more and more diverse, so fewer people ate it.

Tags

• hot dishes
• home cooking
• homemade ingredients
• old man
• winter recipes
• fast food
• lunch
• anise
• apple
• chinese cabbage
• dried chili pepper
• high alcohol
• sugar
• zanthoxylum bungeanum
• cumin
• lemon juice
• salt

Ingredients

Steps

1. 1 Separate each leaf of Chinese cabbage, wash and air-dry;

   

2. 2 Spread salt on each leaf of Chinese cabbage and leave it in a bowl for about half a day;

   

3. 3 Place the dried chili peppers, Sichuan peppercorns, anise, cumin, apples, high-alcohol wine and lemon juice in a food processor and beat until they form a paste;

   

4. 4 Pour into a bowl, add 3 tablespoons of salt, 1 tablespoon of sugar, put the Chinese cabbage in, and mix evenly with your hands;

   

5. 5 Wipe the inside of the pre-cleaned mosquito can with strong alcohol;

   

6. 6 Put vegetables into jars;

   

7. 7 Cover the lid, pour water on the edge, and put a date label on it. It will usually be ready for consumption in about 10 days.