腌酸菜的腌制方法英文双语对照

腌制酸菜是一个有趣的过程，可以根据个人口味和喜好进行调整。下面是一个简单的腌酸菜的方法：

### 材料：
- 白菜或大白菜
- 盐
- 姜
- 大蒜
- 辣椒（可选）
- 香料（可选，如花椒、八角等）

### 步骤：

1. **准备白菜：**将白菜洗净并去除叶子，然后将白菜切成适当大小的块状或条状。你也可以将其撕成合适的大小，使得盐和调料更容易渗透。

2. **腌制白菜：**将切好的白菜放入一个大碗中，逐层撒上一层盐，然后轻轻按压以帮助白菜释放水分。这样可以让白菜更加嫩化。如果你喜欢口感更加脆爽，可以少放一些盐，反之，如果喜欢酸菜更嫩软，可以多放一些盐。大约需要腌制12-24小时，具体时间取决于你想要的口感。

3. **调味：**将姜和大蒜切成末，辣椒切成段或末（如果喜欢辣味的话），香料也可以加入。将这些调料均匀撒在腌好的白菜上。

4. **发酵：**将腌好的白菜转移到一个干净的密封容器中，尽量挤压以确保白菜都被盖上水。然后密封容器，放置在室温下发酵，时间根据个人口感偏好，通常需要3-7天。在发酵的过程中，你可能需要每天打开容器释放一些气体，并用清洁的器具将白菜上面的泡沫和杂质去除。

5. **尝试：**待酸菜发酵完成后，可以尝试一些，根据口感决定是否需要继续发酵或者放入冰箱冷藏。一旦达到理想的酸度和口感，就可以享用了！

记得在制作过程中保持清洁，以免细菌污染。祝你制作成功，享受美味的酸菜！

Souse pickled Chinese cabbage is an interesting process, can undertake adjustment according to individual taste and be fond of. It is below bloat simply the method of pickled Chinese cabbage:

### material:
- Chinese cabbage or Chinese cabbage
- salt
- ginger
- garlic
- chili (optional)
- flavor (optional, wait like Chinese prickly ash, anise)

### measure:

1.** prepares Chinese cabbage: ** general Chinese cabbage is abluent and purify leaf, cut Chinese cabbage the lump of proper size or strip next. You also can rip your proper size, make salt and condiment easier permeate.

2.** souse Chinese cabbage: ** puts the Chinese cabbage that has cut into a big bowl, chase a layer to spill a salt, press gently next pressure release moisture content in order to help Chinese cabbage. Can make Chinese cabbage more tender change so. If you like mouthfeel more fragile bright, can put a few salt less, conversely, if like pickled Chinese cabbage tenderer soft, can put a few salt more. Need souse 12-24 hour about, specific time depends on the mouthfeel that you want.

3.** flavors: ** cuts ginger and garlic end, chili is cut paragraph or end (if like piquancy) , flavor also can be joined. Scatter these condiment on the Chinese cabbage that has bloated equably.

4.** ferments: ** goes to the Chinese cabbage move that has bloated in a clean sealed container, squash to sail upstream in order to ensure Chinese cabbage is built as far as possible. Next sealed container, place ferment below room temperature, time feels according to individual mouth preference, need 3-7 day normally. In barmy process, you may need to open container to release a few gas everyday, the appliance that uses cleanness mixes the bubble above Chinese cabbage foreign matter purify.

5.** attempt: ** waits for pickled Chinese cabbage to ferment after finishing, can try a few, whether does the decision need to continue to ferment or put freezer cold storage according to mouthfeel. Once achieve ideal acidity and mouthfeel, can enjoy!

Remember keeping clean in the process that make, lest the bacterium is polluted. Wish you make a success, enjoy delicate pickled Chinese cabbage!