Question 2: How to pickle cabbage pickles delicious 1, sour cabbage First of all, wash the cabbage, cut off the roots, peel off the old leaves, if it is less than a kilogram of small vegetables, you can pickle the whole. Cut the large cabbage lengthwise into two or four petals. Blanch the vegetables in boiling water for about 1 minute, remove and cool in cool water. Then take it out and arrange it in layers staggered in a pickling jar, press it with a heavy stone and fill it with water so that the water surface submerges the raw material by about 1 centimeter or so. To promote fermentation, a small amount of rice broth can be added. Pickling time varies with the outside temperature, the temperature is high pickling time is shortened until there is a strong sour taste in the tank.
2, spicy cabbage will peel off the old leaves, wash, cut into two flaps, placed in salt water soak for two days, fished out of the sun dry water. Then chili, garlic, ginger and other boiled into spicy juice, smeared in the cabbage sandwich, spicy juice into the amount depending on taste. Then loaded into the small mouth altar, tightly sealed altar mouth buried in the ground, around the grass mat, the ground left 20%, with grass cover tightly, 20 days after the market can be sold.
3, sweet pickles will be pickled cabbage heart into a cloth bag soaked 3 to 4 hours, loaded into the pickling tank, every 100 kilograms of pickled cabbage heart with 50 kilograms of sweet sauce. Turned once a day, 20 days to become.
4, sweet and sour spicy cabbage cabbage heart or cabbage 50 kilograms, salt 3.5 kilograms, 10 kilograms of rice vinegar, 1.5 kilograms of red hot piece, 2.5 kilograms of sugar, 25 grams of peppercorns, 8 grams of saccharin, 25 grams of monosodium glutamate. Wash, chop and fill the jar with cabbage or cabbage hearts, and compact them with stones. On the second or third day, rise the jar and drain. Then add red hot pieces, monosodium glutamate and other ingredients, and macerate in rice vinegar for one day to become.
5, salty and spicy cabbage Take fresh, full of cabbage 100 kilograms, cut into slices to dry for half a day, heat into the tank. Spread a layer of vegetables sprinkled with a layer of salt, full tank with a stone pressure, so that the fermentation, generally 15 days. After fermentation of cabbage, with the tank vegetable juice wash, cut into 3 cm wide, 6 cm long strip. Then mix 1.2 kilograms of red pepper powder, 100 grams of pepper oil, 0.5 kilograms of licorice powder in some, mix into the cabbage, into the tank. Into the tank to be pounded layer by layer, after 12 hours, the sour gas to the outside, seal the mouth of the tank, 10 days later that is into
Problem 3: how to pickle cabbage is delicious Prepare a cabbage, the heart should not be particularly solid kind, wash it into two halves, and then layer by layer on the salt and pepper
After an hour or two, the cabbage a little out of the water, the water control off and then continue to the top! Sprinkle chili pepper, this can be according to their own taste, decide to put how much.
Sprinkle chili noodles and then put on gloves, give the cabbage to do a whole body ***, that will help the flavor
After a night of pickling, the next morning you can, appeared in the breakfast table
(1) the cabbage in four parts pickled in 9% salt water o fishing dehydrated to remove the root.
(2) Shred the radishes.
(3) Wash and cut the fine green onion p watercress p mustard into 4cm size o cut only the white part of the green onion.
(4) ginger p garlic cut into julienne o shrimp paste pounded well.
(5) jujube core cut into julienne o pear p chestnut p mushroom p stone ear also cut into julienne o chili pepper julienne cut into 3cm size.
(6) Put the shredded radish p pear p date p chestnut p shredded chili pepper in a large bowl and dye it red o and put watercress p mustard greens p thin green onion p scallion p garlic p ginger p fungus p shiitake mushrooms p shrimp paste and mix it well and then season it with shrimp paste soup.
(7) Put the prepared stuffing in the middle of the leaves of the pickled cabbage o wrap it with a big leaf and put it in an altar.
(8) Make kimchi soup with salted water o and pour until you can drown the kimchi.
Question 4: how to pickle cabbage and simple and delicious First the whole cabbage with boiling water, let the root from the root cut four and a half with salt sand out of cabbage in the water, half a day to join the supermarket to buy PI County hot sauce (more affordable) or Korean hot sauce will be coated inside and outside of the cabbage with PI County hot sauce, cover tightly every other day can be chopped and eat
Question 5: how to pickle raw Chinese cabbage is delicious Main ingredients
p> Shandong cabbage 1 Garlic 20 g
Salt 60 g Chili sauce 2 tbsp
Sugar 3 tbsp White vinegar 1 tbsp
Fragrant oil 1 tsp
Pickled cabbage steps
1. Shandong cabbage washed, sliced, put into a mixing bowl, sprinkled with salt and mix, pickled for half a day, and then kneaded out the excess water, drained, and then pressed with a heavy object. 1 day.
2. Put Method 1 into a container, add minced garlic and all seasonings and mix well, marinate for 1 day.
Question 6: How to pickle delicious spicy cabbage? The recipe for pickling delicious spicy cabbage is as follows.
Main ingredients: 1 small cabbage.
Accessories: 1 head of garlic, 1 white scallion, half a piece of ginger , 70 grams of chili powder, 50 grams of salt, 30 grams of sugar, half a carrot, half a carrot, half an apple, half a pear, a little leek.
Practice Steps
1. Rinse the whole cabbage and prepare salt (30 grams).
2. Cut a small section (5-10cm) of cabbage from the root and break it into 2 pieces with your hands.
3. In the same way, divide 1/2 of the cabbage into 2 more cloves each.
4. Get 4 small petals.
5. Rub salt evenly on each cabbage leaf and serve in a dry, oil-free container.
6. Marinate the cabbage for 8-10 hours to soften, pour off the oozing water, shake off the excess salt and absorb the excess water with kitchen paper.
7. Peel and grate the carrots, peel and dice the apples and pears in a bowl.
8. Puree the ginger and garlic with a garlic press and add to the basin.
9. Chop the leeks into small pieces and mince the white onion and add them to the basin as well.
10. Add chili powder, sugar and remaining salt.
11. Stir well and let stand for half an hour.
12. Stir well again to make a sauce and set aside.
13. Lay out the drained cabbage and spread the sauce piece by piece.
14. Coat each piece well.
15. Roll up 1/4 clove of cabbage from the low end and place in a tupperware container.
16. Do the same with the rest.
17. Cover with a plastic lid and leave in the fridge to ferment for about 7 days.
18. After 7 days, it can be served.
Question 7: How to pickle Chinese cabbage to preserve long and delicious 1 "pickle pickling method
Pickle pickle, first of all, you have to buy a kimchi altar (this altar is more special, altar mouth around a circle of concave tray, you can hold water, altar mouth with a mantle-shaped cover, the tray to put the water cover can be sealed.
1, first wash and dry the altar, filled with cold boiled water, add salt (a bowl of water to put a spoon of salt),
2, you can add pepper, garlic, chili.
3, the vegetables to be soaked, such as radish, cabbage heart, beans, cowpeas, lettuce, chili peppers, cucumbers, Buddha's hand melon, etc., washed, cut into pieces, dry, and put into the altar.
4. Put the lid on, pour water to seal it and put it in a cool place. About a week can be eaten. After the kimchi is finished, you can renew new vegetables into it.
5, the flavor is too light, you can add some salt and brine. If it is too acidic, you can add a little white wine.
2 "authentic Korean kimchi (Figure)
The main ingredients:
cabbage 3, white radish 2
Ingredients:
half a packet of chili powder, 5 green onions, ginger puree about 2 tablespoons, about half a cup of garlic puree, 1 tsp of sugar
Method:
1, cut the cabbage into pieces, soaking in salt water for about half a day, ( soaking soft can be)
1, cabbage cut into pieces, soak about half a day, ( soaking soft can be)
2, the cabbage is a good choice for the next day, but not for the next day.
2, grated radish, green onions cut into sections
3, with a large pot to drain the cabbage, add shredded radish and green onions, ginger puree, garlic puree and sugar, chili powder and mix
4, plastic box, put about a night (out of the water), put in the refrigerator, eat when you take out some of them can be, pay attention to do not dip into the raw water.
Note:
1, winter, must be put about a whole day, that is, until after the water, can be put into the refrigerator
2, chili powder is a Korean special, in Taiwan does not have, but can be mail-order
3, good kimchi can be cooked kimchi noodles, kimchi hot pot and kimchi dumplings.
3 "Korean kimchi materials and practices are as follows:
Preparation materials:
1. cabbage - cabbage green leaves, thin skin, dense leaves, not too much need to remove the outer layer of the leaves, looks both clean and fresh for the top choice. Storing cabbage with green leaves and fresh-looking cabbage is preferred. The larger the newly produced cabbage, the better. Fall cabbage is preferred to medium-sized, well-balled and heavy. Cabbage is not only rich in vitamins or minerals, but also contains a variety of components with a variety of pharmacological effects. According to academic papers published, cabbage contains methyLmethionine, a biologically active substance of methionine, which is effective in atherosclerosis, and methyLsysteinsuLfoxid has the effect of strengthening cholesterol.
2. Radish - Radish consists mainly of water and is rich in vitamin C and the digestive enzyme, amyloglucosin, which aids in digestion if eaten raw. Compared to the radish heart, vitamin C is mainly distributed in the skin of the radish, so it is best not to peel the skin, wash it and eat it. Radish to thick and uniform, no scars, fresh, glossy color, firm and soft flesh, not too spicy, sweet taste for the top choice.
3. Chili peppers - chili peppers contain a variety of components in addition to carotene and vitamin C. Capsaicin has a bactericidal and antibacterial effect, can promote the secretion of saliva or gastric juice, promote digestion. In addition, it has the ability to increase various metabolic effects in the body. Pickles used in the pickle chili noodles should be selected in the sun dried bright red color, thick flesh, skin smooth sharp pepper.
4. Garlic - the origin of garlic is the Central Asian region, is an onion belonging to the lily family, garlic in the ground. The garlic head is surrounded by a light brown garlic skin and has 5 to 6 small garlic cloves inside. Typical local varieties cultivated by ordinary farmers are six-clove garlic, multi-clove garlic, which is a late-maturing variety, and long-stemmed garlic. Multi-clove garlic, which has a pungent flavor, is often used to make kimchi, and long-stemmed garlic is often used to make savory garlic or to use garlic leaves. Propyl sulfite, the main *** ingredient in garlic, has 15 times the bactericidal power of carbonic acid, and has a variety of effects such as stimulating metabolism, analgesia, constipation, and detoxification.
5. Scallions - ordinary vegetables are alkaline, but scallions are rich in sulfur and are acidic foods. Scallions are difficult to store vegetables with a water content of about 80%. The green part of the green onion is also rich in vitamins A and C. Because the *** components of the green onion contain sulfur and C compounds, which have a bactericidal and insecticidal effect. Choose large green onions with thick, fresh roots and stalks, and fine green onions with short, fresh leaves. The two kinds of onions are the same with the white part of the onion long and thick, shiny is preferred.
6. Ginger - ginger and vinegar, soy sauce, salt, honey, etc., without damaging the inherent flavor of food. Moisture accounts for about 80%, rich in inorganic substances. It has a characteristic flavor and pungent taste, in which the pungent taste comes from the substance called gingerin, which has the special effect of stomach sweating and also helps to lose weight. Flap thick, not much zigzagging, thin and transparent skin, less fiber ginger is not pungent, moisture and soft.
7. Spiny sea pine - is parasitic in the shallow sea side of the green algae, ...... >>
Question 8: How to pickle cabbage is delicious Make spicy cabbage chant! forum.taobao/... .6-authentic Korean spicy cabbage practice ---- classic! (There are very, very, very detailed illustrations of the process!) dajiatan/life/food/050131_04 Hand to do Korean spicy cabbage (illustrated process) Spicy cabbage practice Choose one or several of these large cabbage, go to the old gang, the old gang of fiber is not good. Each half of the cabbage 7-10 spoons of salt, how much does not matter too much, more salt drowning time is short, less salt drowning time is long. Add water and flood the cabbage. About two days! Pickling time depends on the amount of salt and ambient temperature, the more salt, the shorter the time, the higher the temperature, the shorter the time, check often. Submerged into this, the center part is also a little soft, but this is a little too much. Rinse with water, then control the water for 10 minutes. Make a garlic puree, about two heads of garlic for a section of cabbage, more or less is what produces the different styles. Garlic and chili Add chili powder, a cabbage more than 5 spoons it, (anyway, can not use the rest of it does not matter) MSG appropriate amount, a spoon of sugar, ginger thumb so big put two pieces or so, salt appropriate amount (you can first taste the drowned cabbage, if the taste of salty, less salt, the taste of light on the more salt) this step is to determine the key to the taste of it is said that there is a South Korean professor birthday, said that all with spicy cabbage, and as a result, taste! The flavor was different, mainly in this step. You can put some Korean fresh shrimp paste into the seafood flavor. You can also put fried sesame seed powder, fried coriander seed powder, you can also put apple, pear, radish, to form a different flavor, free to play. But I always put shredded radish (green on top and white on the bottom), 1/5 radish for every cabbage. You can also use your imagination. Mix well, add mineral water or cold boiled water to dilute to a paste, as above. Spread evenly. Seal with a plastic bag, put it in 0 degrees - 6 degrees temperature fermentation, if you crave the next day to eat, but the twentieth day - 40 days the most delicious, I guess you can not wait, even I can not wait. North Korea spicy cabbage (practice) North Korea spicy cabbage is authentic North Korean flavor, this dish has the unique flavor of North Korean hot sauce, but also the crispiness of the cabbage itself, eat more refreshing. Raw materials: cabbage a net weight of about 600 grams, remove the outer layer of old leaves, inside and outside the salt, drowning half a day can be. Rinse with clean water to remove the salt flavor, squeeze out the water. Pears, apples, garlic, ginger. Production: ginger, garlic, minced, apples and pears are also minced, with 1/3-1/2 of the apples and pears, the role of these two fruits is to improve the formation of ginger, garlic and chili pepper "net" spicy. The amount of chili pepper depends on how much you like the spicy flavor, but also the main chili pepper freshness, add an appropriate amount of cold boiled water, chili pepper, salt, monosodium glutamate (MSG) to mix well, the ginger, garlic, apple and pear minced into the chili pepper, chili pepper paste to mix well, the beginning of pickles, starting from the innermost layer, the beginning of the mix of chili pepper paste smeared on the inside and outside of the cabbage.
Question 9: cabbage drowning how to do it to taste up 1, materials: cabbage (or baby vegetables), chili noodles, apples, pears, ginger, garlic, salt, sugar, fish sauce,.
2, cabbage washed, cut into 2 halves or 4 halves (baby vegetables do also very good, but I can not buy now).
3, inside and outside the uniformly smeared with salt, pickled for about 4 hours until the cabbage volume shrinks and become soft. (Salt more pickled a little faster)
4, rinse off the excess salt with water and then cool water, wring out the water (after the water taste the salinity of the vegetables, if you feel salty can be soaked in water for a while in order to remove the salty flavor.)
5, apple, pear half, cut into pieces; half a white carrot, shaved into silk; garlic, ginger minced.
6, chili noodles into the right amount of salt, sugar, fish sauce, with cool water to mix. (Fish sauce can not be added, but added to absolutely guarantee the flavor.)
7, will be adjusted to the chili paste and radish, apple, pear, garlic and ginger mixed well.
8, the good chili paste material evenly smeared on the inner and outer layers of cabbage.
9, put into an oil-free airtight container, put into the refrigerator and refrigerate for a day before serving. If you can wait, you can refrigerate longer.
Question 10: How to pickle cabbage delicious Pickled cabbage
Main ingredients: cabbage, chili noodles, vegetable oil, pepper grains, sugar
1. cabbage cut into julienne strips, add the right amount of salt and pepper grains to pickle a little bit (usually a morning is good)
2. vegetable oil heated to ninety, and chili pepper mixed
3. pickled cabbage put chili oil, sugar, mix a little bit and can be ready. The amount of sugar, mix a little and you can eat it. You can do more at a time, can not eat the refrigerator
4. like to eat a little spicy can be put in the pickled cabbage with some dried chili
From Douguo's pickled cabbage recipe, share with you!