Vegan version of spicy cabbage (continuous improvement)

When I was a child, every autumn, my mother had to pickle a large vat of spicy cabbage, as well as all kinds of small pickles, and almost the whole winter there were spicy cabbage and all kinds of small pickles to eat. It is very troublesome to make spicy cabbage in memory, it is a big job of about half a month, first after the whole cabbage is cleaned, layer by layer is smeared with iodine-free coarse salt, placed in the tank, after pouring water, pressed with a heavy object, a few days later, the pickled cabbage is cleaned no less than three times, and then smeared with the spicy sauce one by one, and then put it for a few days to taste before eating. Especially during the Spring Festival, the left and right sides will come over to say that the spicy cabbage is gluttonous, and it is necessary to change the taste to relieve the greasy. When I was a child, I didn't think it was so delicious. It seems that after a long time away from home, I gradually find that I miss that taste more and more. Especially after changing your eating habits, it is easy to eat your favorite spicy cabbage. In the past, my mother would not put glutinous rice cereal, rain and dew and other seasonings when cooking. Try to find the taste of childhood

Ingredients

Chinesecabbage(wrappedinyellowheart) 3 kg

greenradish 2 pieces

apples 80 g

pears 80 g

ginger 30 g

coarsesalt(no-canon) about160 g

coarsechilinoodles 80 g1

finechilinoodles 20 g

sugar 50~100 g

MSG 8 g

Cooking Instructions

Prepare coarse salt (no iodized salt), coarse chili noodles, and fine chili noodles.
Cut the Chinese cabbage vertically from the root into about 5cm, break it in half by hand, and clean it;

Sprinkle each layer of leaves separately with large grains of salt, so that it is evenly sprinkled, especially in the position of the cabbage gang. Then put the salted cabbage into a large pot, add water to 2/3 of the cabbage, and then press a heavy object on top of the cabbage, press it firmly, and leave it overnight.
Taste the taste, if the saltiness is just right, you can directly squeeze out the water; If it is too salty, wash it with water to remove the salty taste, and then squeeze the water dry;

Cut the green radish into strips and marinate it in the salted water of pickled cabbage for 2 hours.
Then spread the prepared chili sauce layer by layer on the cabbage, and the sauce must be smoothed evenly.
Then put the smeared cabbage into the box, and the pickled green radish can also be sandwiched in the middle of the box, add brine according to the saltiness (I like soup), and marinate in the refrigerator for 7 days, and you can eat it.
The ratio of thick and thin chili noodles with chili sauce
is 8:2, that is, 80g thick and 20g fine.
Use boiling water to soup chili noodles (which can increase glutinousness, improve color, and reduce spiciness), stir while adding boiling water, mix evenly and let cool.
Add 80g of chopped apples, 80g of pears (cabbage may turn black if the fruit is put more), 30g of ginger (too much will be bitter), about 50g of shredded radish (the amount can be increased or decreased appropriately), 50g of white sugar, 10g of MSG, and about 15g of coarse salt (the amount needs to be reconfirmed).
Cooked spicy cabbage.
On the ninth day, it tasted delicious.

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