自己动手制作酸菜，享受健康美食新体验！

每次去吃周麻婆的酸菜鱼，都想把他们的酸菜打包回家再拿来煮一次，一个喜爱美食的人，对于一切可以自制的东西是没有抵抗力的，研究它，做成它，顿时内心成就感满满

用料

适量

芥菜

若干

糯米粉

40g

160g

白酒（50度）

适量

自己泡酸菜的做法

1. 选择四颗和你互看顺眼的芥菜

1. 撒上“81年”的自然盐（年份是开玩笑哈莫当真）
2. 抹盐的步骤是为了把芥菜中的一种味道杀出来，这样泡出来的酸菜才好吃哦

1. “杀青”之后就是这样了

1. 糯米粉和水的比例就是20g粉，80g水，比如你要放40克的粉，那就放160克的水（主要看你装泡菜的容器大小来决定放多少粉水，份量要淹没过芥菜）

1. 准备一个泡菜缸，有条件的最好是用瓦缸（透气性好），我家明显就是没条件的啦

1. 把可爱的菜菜装进没条件的玻璃缸里

1. 倒入调好的糯米水

1. 加入20克的高度白酒

1. 上面盖上盖子（不需要密封，否则发酵过程中有可能爆爆爆炸）

1. 把它放到一个不见光的地方静静等待10天左右（天热时间可缩短一些），喜欢酸味重一点的就延长一点时间
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1. 看，泡菜泡好了

1. 金灿灿黄亮亮

1. 我已经在幻想有谁会带着一头草鱼来我家？

1. 或者一块牛肉也行，咱来碗酸菜牛肉啊

小贴士