How to pickle frozen vegetables

The concrete curing method of frozen vegetables:

Preparation materials: some Chinese cabbage, some salt and some boiled water.

Production steps:

1. Wash the cabbage and control the water. The whole process must be oil-free, including all containers, otherwise the leaves will rot.

2. Slice and cut filaments.

3, a layer of cabbage, a spoon of salt (about 3-5 grams).

4, all cut, sprinkle a spoonful of salt on it to kill water. Neither too much nor too little salt will make the leaves rot, bitter or not sour.

5, the water is almost killed (the cabbage is smaller than the beginning of cutting, and the color is slightly transparent), and put it in a hot and clean container (glass bottles and plastic bottles are ok, no water and oil). Leave a little distance on it and the fermentation will expand. Pour boiling water (boiling water is for faster fermentation, and cold water can be used in no hurry).

6. Buckle it with a clean plate and press it on it. After sealed storage for 40 days, it can be eaten. The longer it is stored, the better it tastes.

7. Finished product drawing.