Xinjiang Ili Horse Gut Brother teaches you to learn to make Xinjiang spicy cabbage

Speaking of winter in Xinjiang, Xinjiang spicy cabbage is a delicacy that cannot be absent in winter. Speaking of spicy cabbage, everyone may first think of our northeast Korean people to make it, many friends may have tasted it, mainly sweet and spicy slightly sour, in recent years, it can be described as popular in the north and south of the river, and its fame is also like a gushing river. And our spicy cabbage I talked about today is mainly sour and spicy and slightly sweet, which is because it is related to the taste of the people of Xinjiang from childhood, which is mainly sour and spicy and less sweet, so I wrote why I wrote about Xinjiang spicy cabbage at the beginning. This day I live in Yining City, Xinjiang, just fell in the first snow, suddenly remembered the spicy cabbage pickled by my childhood mother that sour and spicy taste, it lasted 5 days, from buying cabbage → drying cabbage → peeling the sun→ cleaning → drying → sauce pickling and sealing the tank into the basement, recording some pictures to share with everyone, if friends are interested or hungry, I will take the time to do a detailed graphic version of the pickling process for everyone.