Как поквасить пекинскую капусту? Китайский вариант

Vegetable fermentation e-books are available in the store at https://fermenterra.ru/magazin/ By purchasing these books, you support the channel, allowing us to continue sharing useful information with you. In China, if you didn't know, they really love eating cabbage. We call this kind of cabbage "Peking cabbage." In China itself, this fermented cabbage is called northeastern fermented cabbage. The recipe is so simple that even a novice fermenter can ferment Peking cabbage. First, cut the cabbage into quarters. Sprinkle with fine salt. Salt should be only 2% of the vegetable's weight. Leave it in any container for 2-3 hours. Until the cabbage leaves become more pliable. After this, place them in a jar, cutting them into quarters. If the brine doesn't cover the cabbage, top it up with water and salt (100 ml of water and 2 grams of salt). Fermenting (in the Chinese version) takes two weeks. Don't forget to bleed the air out of the jar of cabbage! For me, two weeks is too long. The cabbage turns out too spicy, downright pungent! That's why I ferment it for only 3-4 days. Leave it on the counter for these days. Then put it in the refrigerator. You can eat it right away, or you can keep it in the refrigerator for a few more days for a more harmonious flavor! This cabbage is great for making all sorts of delicious salads and preparing a variety of hot dishes. Make just a little bit to try. Maybe you'll like this cabbage too!