See Chinese cabbage value in the winter this year with respect to money of a few wool, one excited buy much, this can do how, do not eat bad still very regrettablly, my brainwave easily we bloat pickled Chinese cabbage, begin, this cookbook gives authority with respect to dedication. What the picture pats is bad, it is a kind of record to making food only.
With makings
| Salt | Half bags |
| Chinese cabbage | 2 |
| Rubber glove (do not eat, knead Chinese cabbage uses) | One pair |
| Bloat the bottle of pickled Chinese cabbage | 1 (if do much, can prepare a few more) |
Came in the winter, make bit of way that pickled Chinese cabbage satisfies a craving for delicious food
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Common Chinese cabbage is OK and abluent
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Cut it into filament
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Put a few salt are added inside salver, give moisture dene, let it change fade
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Take begin to cover, let Chinese cabbage undertake be stickinged adequately going up salt, what moisture comes out is faster
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The Chinese cabbage that gave a lot of moisture can have bottle
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Clean anhydrous does not have oily bottle, put the Chinese cabbage that gives moisture dene to bottle inside, static wait 25 days, can eat pickled Chinese cabbage, simple! !
