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The following practices are for your reference:

Raw materials and auxiliary materials. The main raw material is Chinese cabbage, the weight of each tree is generally 1- 1.5kg, and each 100kg of Chinese cabbage is mixed with 50kg of fresh radish, 2kg of onion, 0/.25 kg of garlic, 0/.25 kg of dried pepper and 0/kg of ginger/kloc-. Technological process: Chinese cabbage → shaping → curing → stirring → curing.

Treatment method:

1. Remove the outer leaves, yellow leaves and roots of Chinese cabbage and wash it with clear water.

2. Dissolve salt in water to make brine with Baume degree of 8 degrees. Put salt water into a container and pickle the cleaned cabbage. Put the salt solution into a container enough to immerse the cabbage. After pickling for 2-3 days, wash it with clear water, then drain the surface water and put it in another container.

3. Cut fresh radish, ginger and onion into filaments and chop garlic. Put shredded radish into a container, add salt, marinate for 1-2h, then evenly add Chili powder, then add shrimp oil, onion, garlic and ginger, and stir into paste. In order to make the spicy cabbage taste better, you can also add shredded apples and pears.

4. First spread a layer of radish on the bottom of the tank, put cabbage on it, and put sauce-like auxiliary raw materials on the cabbage. Fill the jars in this order, cover the outer leaves of the Chinese cabbage, press the stones and pickle. Dig a hole in the ground, bury the jar full of Chinese cabbage in the hole, and the jar mouth is exposed to the ground. After 2-3 days, salt water is added to completely submerge and cover the cabbage, and the production process is completed in about 20 days.