Spicy Cabbage (Quick and Ultra-Simple Version)

The ingredients are shown in the picture. This is my first time making it. Choose smaller pieces of cabbage, firstly because they are easier to handle, and secondly to prevent things from going wrong! This seasoning is not very spicy, has a light taste with a hint of sweetness, and among various seasoning packs, I personally feel it suits the taste of southern people better. Following the instructions, it will be at most moderately spicy. One pack of seasoning can be used for two to three small cabbages!

Cut in half (Tip: cut from the root, and when cutting to the leaves, break them apart to avoid many broken leaves), wash the roots clean, then break the leaves apart, sprinkling a small amount of salt layer by layer, more on the thicker parts, less on the leafier parts.

Press down on the heavy items. It can be done in one night. You can also sprinkle more salt to quickly draw out water, just rinse several more times when washing! Do not cut the cabbage into large pieces. Although that speeds up water removal and fermentation, it's hard to control, and the crispy texture will vary greatly, plus the flavor will not last long!

Even the mustard greens are a bit wilted, so rinse them with water! Wash them several times to get rid of the salty taste, pick a piece to taste it, and when the fresh sweetness of the cabbage comes through, it’s ready!

Squeeze out the water; roughly washing it like this is enough. The cabbage shouldn't be too watery, or the seasoning won't absorb and it will taste bland; if it's too dry, it won't have a crisp texture! From my experience: the middle of the cabbage stalk should be tender and white, slightly breaking but not completely when folded, and the edge of the stalk should be semi-transparent, with the leaves retaining a little moisture. You'll get the hang of this step after practicing a few times!

This step is the same as sprinkling salt, a layer of leaves, a layer of ingredients, carefully spread a thin layer!

Don't be lazy, spread it evenly layer by layer! Apply more at the roots. The first time, it's best to follow the recommended ratio; later on, you can adjust it yourself. If you like a stronger effect, apply it thicker!

Pack it well, cover the box to prevent odor mixing! Keep it in a ventilated, cool place below 20°C. If water appears in the middle, pour some out. After 24 hours, the leaves can be eaten, and after 48 hours, the stems can also be eaten (at this time, store in the refrigerator). In my experience, three days have the best taste, and don't exceed a week! It's better to pickle in small amounts multiple times!