1 The Chinese cabbage harvested after the start of the winter season.

2 Formula 10 kg of Chinese cabbage, 1 kg of salt, 100 kg of chili powder, and 10 g of pepper powder.

Production method: After removing the root and old leaves, wash, drain, cut into 4 lobes, and turn the cabbages upward. Place a layer of cabbage and a layer of salt in the cylinder. Drench a small amount of water on each layer. Turn the dish 1 time a day for 3 consecutive days and serve as a vegetable dish. Then take out the vegetable, cut into small pieces or strips, stir well with the chili powder, pepper powder, put it into the cylinder and tightly seal, about 10 is the finished product.

3 quality requirements color orange, crisp, salty and spicy taste.

(2) Strange taste cabbage help

1 The choice of materials used is fresh, no broken Chinese cabbage.

2 Formula l cabbage l kg, salt 1.4 kg, chili powder, allspice, garlic 60 grams each, vinegar l 00 grams.

3 Production Method Prepare Chinese cabbage to help, wash clean, cut into 9 cm long, 3 cm wide vegetable pieces, and then use a knife on the cabbage pieces to cut the diagonal pattern into the cylinder, remove with salt soaking for 24 hours, Drain the surface moisture. Then mix the marinated cabbage with the ingredients and add it to the jar. Turn it once a day and it will be finished product after 5 days.

4 Quality requirements are light yellow, white, crisp texture, spicy and delicious.

(3) Acid White

1 ingredients selected, a small fresh cabbage.

2 formula 10 kg of Chinese cabbage, 0.3 kg of salt, the right amount of water.

3 Production methods Remove the old leaves of Chinese cabbage, arrange, wash, shape the scale of the 1~2 knife is too large, in boiling water for 1 to 2 minutes, first hot leaves to help, then put the whole tree, so that the leaves to help Degree of transparency, cooling or no cooling, into the tank, add water or 2% to 5% of the salt water, heavy stone pressure, natural fermentation after 1 to 2 months of maturity that is finished. The products made by this method are easier to preserve.

4 Quality requirements Dishes milky white, yellow leaves, soft texture, delicious and slightly acidic.

(4) spicy cabbage

Cut parsley cabbage, wash it, wash it in half, then soak it in salt water for 2 days, remove it from moisture; then pour chili, garlic, ginger, etc. into a spicy sauce and rub it in the cabbage sandwich. How much of the amount to be added depends on the taste, and then the cabbage is put into a small mouth altar. The altar mouth is buried in the ground and is surrounded with a straw pad. The altar is kept on the ground at a height of 20% and covered with grass. It stays around 4 degrees Celsius and will be available for sale 20 days later.

(5) Sweet & Sour Cabbage

The quantities of raw materials and accessories were: Chinese cabbage cabbage or cabbage 50 kg, salt 3.5 kg, rice vinegar 10 kg, red pepper 1. 5 kg (sliced), pepper 25 g, saccharin 8 g, monosodium glutamate 25 g, sugar 2 . 5 kg. Take a large vegetable or cabbage heart, wash, chop, marinate, and top layer with heavy weight. On the 2nd or 3rd day, drain the tank. Add red pepper slices, monosodium glutamate, rice vinegar and so on. Dipping for 1 day.

(6) Sweet and sour cabbage

First pruning cabbage, peeling the old help, wash, cut into a spiral with scissors, into the tank, with boiling water, so that the dish marinated soft is good, according to food: sugar: vinegar is 1: 0. 25: In a ratio of 0.1, sugar and vinegar are dissolved into juice and poured on the dish. Mix well and serve.

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