Hometown pickled cabbage

"Kimed cabbage" is a dish that everyone loves in my hometown of Sichuan. Its production method seems simple, but it is actually quite elegant.

The first is the preparation of materials. The main materials for making "kappled cabbage" are: fresh cabbage leaves, spiced spicy powder, high quality clay pots, lotus leaves or plastic paper, salt, chopped garlic, fried sesame seeds, etc.

Then there is the choice of time. When the weather is fine, you can make "kapped cabbage": first pick the big and tender leaves from the cabbage, then wash and dry; after the leaves are dried, put them in the large pot, according to the cabbage How much discretion to sprinkle with spiced spicy powder; then gently rub the condiment on the cabbage until it penetrates into the interior; then put the chopped cabbage into a clean pot.

The final step in making “kappled cabbage” is also the most critical step – sealing. First, put the washed straw on the top of the "kapped cabbage", then seal it with dry lotus leaf or plastic paper, then use a stick to hold it tightly, cover the lid, and "salted cabbage" is prepared.

It is worth noting that the pots must be sealed and closed, otherwise they will “leave the taste”; the leaves of cabbage must be fresh and tender, and they should not be salted or too light.

This can be eaten after ten days. When eating, first take some "salted cabbage" from the clay pot, and replace it with a dry straw seal to prevent the bacteria in the air from taking advantage of it; then wash the "salted cabbage" that is taken out with water, and then The roots are neatly arranged and cut into small pieces; finally, they are placed in a pan and stir-fried. At the same time, some fried sesame seeds and chopped garlic can be appropriately added to add flavor. If the chopped "picking cabbage" is placed in a hot pot such as a fish gizzard, it is even more delicious, so that you don't think about it for three days after eating!

Nowadays, the "salted cabbage" in my hometown, together with the "Fuling mustard", has already left the hometown and sold well all over the country!