Raw materials and auxiliary materials. The main raw material is Chinese cabbage, which generally uses 1–1.5kg of cabbage per tree. Every 100kg of cabbage is supplemented with 50kg of fresh raw radish, 2kg of onions, 1.25kg of garlic, 1kg of dried pepper, 1kg of ginger, 2kg of shrimp oil, 2.5kg of salt and 7.5kg of salt. Technological process: cabbage, shaping, brine pickling, stirring, brine pickling, product. Processing methods: 1, remove the outer leaves of cabbage, yellow leaves and roots, wash with water. 2. Dissolve the salt in the water to prepare a brine with 8 degrees of beryllium (Be). Place salt water in a container and pickle the washed cabbage. Saline solution is enough to submerge the cabbage. After 2-3 days of pickling, wash with water, then drain the surface moisture and put it in another container. 3. Cut the fresh radish, ginger and onion into filaments and chop the garlic. Put the radish into the container, mix in the salt, stir in the powder for 1-2 hours, then stir in the chili powder, then add the shrimp oil, onion, garlic and ginger and mix it into a paste. In order to make the flavor of spicy cabbage better, you can also add finely chopped apples and pears. 4. Lay a layer of radish on the bottom of the tank, put the cabbage on it, and add the sauce-like auxiliary material on top of the cabbage. Fill the tanks in this order, cover the outer leaves of the cabbage, press them and pick them up. Dig a hole in the ground and bury the cylinder filled with cabbage in the pit with the cylinder opening exposed. After 2-3 days, salt water was added to drown all the cabbages and capped, and the production process was completed after about 20 days.
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