云南泡菜
材料
大娃娃菜cabbage 3棵pcs,粗盐coarsesalt 50克g,姜ginger 2汤匙tbs,蒜头garlic 5办pcs,紫天椒chilli 2个pcs,辣醋椒P.chilli 3汤匙tbs,红椒粉paprika 1茶匙tsp,绍酒Chinesewine 1汤匙tbs,幼盐finesalt 1茶匙tsp
做法
选购每个约500克重的大娃娃菜，冲洗干净；Clean thoroughly the cabbage.
掰开浸泡10来分钟；Peel each single leaf, soak in salted water for 10 mins.
用洁净的手掰细；Break with clean hands into smaller pieces.
准备好醃料；Prepare the marinades as shown.
加盐，用手混合，使劲揣至软；Add coarse salt, mix hard with hands till tender.
除了绍酒，加入砧板上所有材料；Besides Chinese cooking wine, add in all marinades on the chopping board.
密封罐洗彻底洗干净，烫热水，不能沾油。一边入罐一边挤压；Again clean a big jar that's able to hold these pickles, press while putting in bit by bit.
把菜下边的液体也倒进去，只需要盖面就行，加入绍酒，上面撒幼盐；Pour the liquid in so as to just cover the pickles. Add wine. Sprinkle fine salt on top.
扣上扣密封，置于阴暗处4-5晚（冬天需时较长）；星期二跟星期六的对比。Seal it in dim place for 4-5 nights (rather long in winter).Before and after (4 nights).
装在小罐子里冷藏保存，甚至可以送礼；Divide the whole into smaller cans, place in the fridge for 2 nights.
这就叫开胃！It's really a good side dish.
吃乌冬的时候佐上几片特别生津。So accomplished by adding some sour element to the noodles!
配柠檬红茶吃特别有滋味！Lemon tea tastes good!