腌白菜的腌制方法

To pickle white cabbage, you can follow this simple recipe:

Ingredients:
- 1 medium-sized white cabbage
- 2 tablespoons of salt
- 2 tablespoons of sugar
- 2 cloves of garlic, minced
- 1 tablespoon of ginger, minced
- 1 tablespoon of Korean red pepper flakes (gochugaru)
- 1 tablespoon of fish sauce (optional)

Instructions:
1. Wash the cabbage thoroughly and cut it into bite-sized pieces.
2. In a large bowl, mix the cabbage with salt and sugar. Let it sit for about 1-2 hours to allow the cabbage to release its water.
3. Rinse the cabbage under cold water to remove excess salt and sugar. Drain well.
4. Add the minced garlic, ginger, Korean red pepper flakes, and fish sauce to the cabbage. Mix well to ensure all the ingredients are evenly distributed.
5. Transfer the mixture into a clean, airtight container, pressing down firmly to remove any air bubbles.
6. Close the container tightly and let it ferment at room temperature for 1-2 days, depending on how tangy you want the pickled cabbage to be.
7. Once fermented to your liking, store the pickled cabbage in the refrigerator to slow down the fermentation process.

Enjoy your homemade pickled white cabbage!