Sweet and sour baby cabbage

3 packs of baby cabbage, washed clean and dried of water (if there is heating at home, it is best to wash at noon and let it dry until making it in the evening. If there is no heating, wash it before going to bed at night and let it dry until making it the next noon.)

The ingredients needed are: carrots, salt, white vinegar, granulated sugar, chicken essence, monosodium glutamate, sesame oil, red vinegar, Shaanxi spicy chili oil (for the best taste, it is better to make the chili oil yourself).

Separate the outer leaves of the baby cabbage from the heart, and set the heart aside for later use. [Cabbage heart]

First, take the outer leaves of the baby napa cabbage and cut each leaf lengthwise into long strips. One leaf can be cut into three strips or two strips; be careful not to cut them too thin. [The following is the total amount of salt needed for pickling three packages of baby napa cabbage. If the cabbage is especially fresh and watery, you will need a little more salt.]

Divide the chopped vegetable leaves into three portions. Take one portion and put it into a vegetable bowl, sprinkle a little salt, and rub it evenly with your hands. The force must be gentle, otherwise the leaves will break.

Rub the salt well and set the dish aside separately, cut the carrots into slices without rubbing with salt, and sprinkle them directly in the basin.

Then spread the salted vegetable leaves that were just kneaded evenly over the carrot slices.

Rub the vegetable hearts with salt, then spread them evenly on the leaves.

Cover with plastic wrap and let sit for 20 minutes.

After mixing the vegetables that have been salted and pickled thoroughly, put them into a vegetable basket, cover with plastic wrap, and remove any excess water.

Minutes later........

Pour out the excess water, put all the vegetables into a bowl, and first add white vinegar (for three packs of baby cabbage: forgive me for not having a measuring cup, here I can only indicate the amount by size; I used a 450ml bottle of Haitian brand white rice vinegar and measured 16 cm from the bottle opening using a student ruler). After adding each seasoning, stir evenly before adding the next seasoning...

After completing all the above steps, it is as follows: (The container size needed for three-pack baby cabbage is about 1.9L. Although I prefer using Tupperware products, in terms of pickling kimchi, I personally think Lock & Lock is still more convenient.)

Minutes later............ (Place a plastic bag at the mouth of the container to prevent the juice from getting on the lid, which is hard to clean. Personal experience!)

It can be stored in the refrigerator for a week without spoiling, and the three-pack amount can usually be eaten in 5 days. Sweet and sour, paired with the spiciness of Shaanxi chili oil, it is a good companion for instant noodles and porridge....)

[The sweet and sour baby cabbage is done!!!]