<p class="ql-block"><span style="font-size:22px;">東北人初冬都要腌酸菜，這已經(jīng)成了傳統(tǒng)。</span></p> <p class="ql-block"><span style="font-size:22px;">1/</span></p><p class="ql-block"><span style="font-size:22px;">挑選白菜幫子長(zhǎng)而寬的。</span></p><p class="ql-block"><span style="font-size:22px;">2/</span></p><p class="ql-block"><span style="font-size:22px;">放通風(fēng)的地方晾三天就可以。</span></p><p class="ql-block"><span style="font-size:22px;">3/</span></p><p class="ql-block"><span style="font-size:22px;">整理一下，去掉爛碎變色的葉子。</span></p><p class="ql-block"><span style="font-size:22px;">4/</span></p><p class="ql-block"><span style="font-size:22px;">用溫鹽水洗凈控干水分。</span></p> <p class="ql-block"><span style="font-size:22px;">切成四瓣，創(chuàng)面涂鹽等兩個(gè)小時(shí)煞去些許水分。</span></p> <p class="ql-block"><span style="font-size:22px;">層層疊疊放入干凈無(wú)油的缸壇中壓上石頭塊。</span></p> <p class="ql-block"><span style="font-size:22px;">三天后加水淹沒(méi)石頭，蓋好一個(gè)月就成功了。</span></p> <p class="ql-block"><span style="font-size:22px;">注意：</span></p><p class="ql-block"><span style="font-size:22px;">1/</span></p><p class="ql-block"><span style="font-size:22px;">不要任何添加劑。</span></p><p class="ql-block"><span style="font-size:22px;">2/</span></p><p class="ql-block"><span style="font-size:22px;">不要暴曬免得失去過(guò)多的水分，口感不好。</span></p><p class="ql-block"><span style="font-size:22px;">3/</span></p><p class="ql-block"><span style="font-size:22px;">腌好的酸菜一直在水中保存。</span></p>