材料 Ingredients
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註: 2杯雪碧汽水可以用2杯水+1大匙糖替代。高粱酒可以用米酒取代。
Note: 2 cups of Sprite soda can be substituted with 2 cups of water plus 1 tbs. of sugar. The sorghum wine can be substituted with rice win.
做法
| 1. | 將醃漬用的玻璃缸或陶缸洗乾淨後用大火蒸20分鐘消毒。或放進洗碗機用高溫洗乾淨。 |
| 2. | 高麗菜逐葉洗乾淨後撕成小塊。白蘿蔔洗乾淨去皮後切成粗條。胡蘿蔔洗乾淨去皮後切成斜片。紅辣椒也洗乾淨。將以上蔬菜放進濾盆中濾乾。 |
| 3. | 把花椒粒，八角和鹽在乾鍋裡用小火炒香後加入2杯水，薑片和大蒜煮滾。熄火放置到水變涼。 |
| 4. | 將第三點的材料倒進缸裡，再加2杯雪碧汽水。 |
| 5. | 加入高麗菜，胡蘿蔔，白蘿蔔和紅辣椒進缸裡，最後倒進高粱酒。 |
| 6. | 缸口用保潔膜封住再蓋上蓋子。放在陰涼通風處約9天泡菜水就會發酵變酸。(溫度高時發酵時間較短。) |
| 7. | 泡菜水可以繼續使用，所以取用泡菜時要用乾淨的夾子或筷子以免汙染泡菜水。 |
PROCEDURE
| 1. | Steam the glass (or clay) container for the pickles in high heat for 20 minutes. Or you can sanitize the container in a dish wash machine. |
| 2. | Wash the cabbage leaf by leaf and tear the leaves into pieces. Wash and peel the daikon, then cut it into thick strips. Wash, peel and slice the carrot. Wash the red peppers. Dry the vegetables in colander. |
| 3. | Lightly brown the Chinese peppercorn, star anise, and salt in a pot without oil. Add the ginger slices, garlic and 2 cups of water, and bring the mixture to a boil. Turn off heat and wait until the mixture cools down. |
| 4. | Pour the mixture in Step 3 into the container, then add 2 cups of Sprite soda. |
| 5. | Add the cabbage, carrot, daikon and red peppers. Then pour in the sorghum wine |
| 6. | Seal the container opening with a piece of plastic food wrap and put on the lid. Store the container in a cool and ventilative place. It takes approximately 9 days to make the pickle brine ferment and become sour. (It takes a shorter time to ferment if the weather is warmer.) |
| 7. | The pick brine water is reusable. Use a clean tong or a clean pair of chopsticks to take out the pickles to avoid polluting the pick brine water. |
最後更新 (Last Update): 11/23/2013
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