Hot and sour cabbage is a common food in people's daily life, and it is an appetizing dish. It is delicious and nutritious, and it is good for your health to eat more. So do you know how to make hot and sour cabbage? Do you know the pickling method of hot and sour cabbage? The following small series will introduce you to the practice of hot and sour cabbage.
There are many ways to make hot and sour cabbage. Xiaobian introduces some very simple ways for you. I hope you like them.
Simple pickled sour cabbage
Material
1 cabbage is about 2kg, salt 51g, 12 small peppers, salt 15g, sugar 15g, 511ml of cold boiled water, 4-6 spices and star anise respectively, and 1/2-1 tablespoon of pepper.
Practice
1. Break the two sides of the cabbage, then cut each side into four long strips, and then change the knife to cut into small squares with a width of 1.5cm to 2cm.
2. Put the small pieces of Chinese cabbage into a clean basin, sprinkle a handful of salt evenly for each piece (1/8 Chinese cabbage), and repeat until all the Chinese cabbages are cut. Then fish the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). After that, put a clean and oil-free plate on the top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to make the cabbage soft and come out. Remember to turn over the vegetables every 1 hours, from bottom to top.
3. Pick up the Chinese cabbage with softened water and reduced volume by almost half, or pour it into a clean and oil-free cooking basket to dry the water, squeeze it gently, and then put the Chinese cabbage pieces, peppers and spices (without spices) into a sealed container or fresh-keeping box with a capacity of 3111ml.
4. Pour the fully mixed pickled water into the fresh-keeping box. The pickled water must fully cover the cabbage pieces, preferably 2cm above the surface of the dish. I want pickled Korean kimchi.
5. Press a small porcelain or plastic plate on the dish to prevent the dish from surfacing. Pay attention to all utensils without oil, or the cabbage will rot.
6. seal the jar, put it in a warm place indoors and ferment for 48 hours, then put it in the refrigerator and continue to ferment for more than 2 weeks, so that it can be fully sour before enjoying.
7. Remember to use clean chopsticks without oil when taking sour cabbage. A small part of the leftover fermentation juice can be added to the new pickling water, which can accelerate the fermentation of Chinese cabbage.
Tips
1. When cooking sauerkraut pot, you can order fish slices, cuttlefish rings, shrimps, shredded chicken, fish balls, shredded konjac, winter flour or rice flour, which is low in fat and healthy, and is the first choice for slimming girls.
2. When cooking, add one or two slices of ginger, pepper and chicken bones to the sour cabbage, then boil it, cover it and stew it for a while, and then boil the ingredients again.
3. Add some sugar (because monosodium glutamate is not used), salt or soy sauce, Shaoxing wine and white rice vinegar (if you like a more sour taste) to taste. Sprinkle some shallots to taste better!
4. If you have lactic acid bacteria powder, you can add it to the pickled water to accelerate the fermentation of Chinese cabbage. The longer the sour cabbage, the more sour it becomes.
hot and sour Chinese cabbage
materials
Chinese cabbage (351g), dried peppers (11), minced garlic (half a tablespoon), Shanxi aged vinegar (5 tablespoons), chicken powder (1/3 tablespoon) and salt (1/4 tablespoon).