The invention discloses a making method of spicy cabbages preserved with
microorganism bacteria. The making method comprises the following specific steps of (1) thoroughly cleaning Chinese cabbages, removing bad leaves from external surfaces, and performing draining to remove water; (2)
cutting off roots of the drained Chinese cabbages, and dividing the treated Chinese cabbages into 4 parts; (3) wrapping the Chinese cabbages with gauze, spraying the wrapped Chinese cabbages with spraying liquid, and in the spraying course, performing intermittent
infrared radiation; (4) airing the Chinese cabbages after the intermittent
infrared radiation, uniformly preserving the aired Chinese cabbages, then putting the preserved Chinese cabbages in jars, adding apple granules,
pear granules, the
microorganism bacteria, wheat germs, spirulina and a
trace element solution, and performing sealed
fermentation; and (5) after
fermentation is completed, draining the fermented Chinese cabbages, putting the drained Chinese cabbages in a preserving container, then adding a chili sauce, table salt, a fish sauce, minced garlic, ginger granules and chopped scallions, performing sealing, and then performing preservation for 7-13d, so that the spicy cabbages are made. The spicy cabbages made by the making method not only are rich in nutrients and low in
nitrite content, but also are complete in five flavorsof acid, sweet, pungent, hot and crisp in mouth feel, people eating the spicy cabbages do not suffer from excessive internal heat easily, and the spicy cabbages are a
healthy food being appropriate in mouth feel.