Salted cabbage

a head of Chinese cabbage

Break off the old outer leaves

Cut open

Rinse clean with running water

Drain the water using a colander

Hang the cabbage to dry the moisture

Prepare a large basin

Cut off the drained cabbage head

Add an appropriate amount of salt and sprinkle evenly on each small head.

After sprinkling salt on each small piece, put them into the large basin.

Cover with a lid for the first pickling

After marinating for a day, the cabbage releases a lot of water; turn it over by hand.

After flipping it over, marinate for another half day, until the cabbage is wilted from the pickling.

After the cabbage wilts, squeeze out the water by hand

Tear the vegetables into small pieces by hand. Because the salt was previously used to draw out moisture, the vegetables are not very salty.

After tearing into small pieces, add an appropriate amount of salt for the second pickling, allowing the cabbage to absorb the salt flavor while also removing the remaining moisture.

Cover it and let it marinate for three days, turning it over occasionally. You can taste the cabbage to check the saltiness and adjust it to your preference.

Your Majesty, the cabbage has already absorbed the flavor.

Squeeze out the moisture by hand, make sure to squeeze out all the moisture, spread it out to let the water vapor disperse, and it's best to put it in strong sunlight to help the moisture evaporate faster.

Place the dried water and marinated Chinese cabbage into a bowl

Add chili powder

Sichuan pepper powder

chicken essence

MSG

A little sugar

Mix well, and it’s ready to be served.

Porridge or steamed buns are both very good side dishes. If you can't finish them, you can store them in an oil-free storage container for half a month.

numbing, spicy, fresh, and fragrant