Introduction: many people like to eat spicy cabbage, think it is not only nutritious, but also delicious flavor, especially suitable for year-round consumption, so spicy cabbage is very popular. Hot and sour cabbage how to pickle? It is actually very simple. Do you want to know how to make a complete list of cabbage and how to pickle spicy cabbage? Then take a look at it.
Spicy cabbage can not only eat all year round, and the most important thing is that it is particularly good with, whether it is to eat noodles or steamed bread, you can eat with it.
Method 1
Ingredients
Cabbage (350 grams), dried chili peppers (10), minced garlic (half a tablespoon).
Hot and Sour Sauce Shanxi Aged Vinegar (5 tablespoons), Chicken Powder (1/3 tablespoon), Salt (1/4 tablespoon), Chili Oil (2 tablespoons), Minced Garlic (1 tablespoon), Water (3 tablespoons).
Seasoning
Oil (3 tablespoons).
Methods
1. Wash the cabbage and cut into cubes.
2, dried chili pepper cut into circles, garlic minced into minced spare.
3. Take an empty bowl, add 5 tablespoons of Shanxi aged vinegar, 1/3 tablespoon of chicken powder, 1/4 tablespoon of salt, 2 tablespoons of chili oil, 1 tablespoon of minced garlic, and 3 tablespoons of water, and mix well to make a hot and sour sauce.
4: Heat 3 tablespoons of oil and sauté the minced garlic and dried chili peppers over low heat.
5: Add the cabbage and stir-fry for 1 minute, until the leaves become soft and watery.
6. Add the hot and sour sauce and sauté the cabbage for a few minutes.
Method 2
Raw materials
Cabbage, 50 grams of salt, boiling water.
Tools
Clingfilm, casserole dish (or Lekomat glass lunch box).
Method
1. Break the cabbage piece by piece, wash it, and shake the water off the page with your hands.
2, put the cabbage piece by piece into the casserole, put a piece of cabbage sprinkled with a layer of salt, press porcelain.
3, pour boiling water into the casserole, pay attention to the boiling water should be no more than the cabbage leaf surface, to promote the fermentation of cabbage lactobacillus is anaerobic bacteria, can not touch the air.
4, put the casserole on the lid and seal the lid with plastic wrap.
5, winter building residents, the room temperature is about twenty degrees, the cabbage to the back of the shade, about eight or nine days can be opened and eaten.
6, a time to eat the cabbage can be put into a plastic bag frozen (frozen better) up, want to eat when you take out to eat, the flavor is also very good Oh.
Method 3
Main Ingredients
2 cabbage, 1 pot of water, 2 tbsp salt.
Methods
1. Cut the cabbage into pairs and wash, then drain thoroughly and set aside in a container.
2. Boil water and add salt to dissolve it.
3. Pour the hot salt water into the container, the water surface to cover the cabbage, pay attention to not have raw water dripping into the container, and then cover the container in a cool place to wait for its natural cooling.
4. About 3 days after the cabbage fermentation is complete, that is, sour cabbage, if you continue to fermentation will be more and more sour, depending on personal preference to adjust the fermentation acidity. After the fermentation is completed, it can be stored in the refrigerator for about 1 month.
Method 4
Main Ingredients 250 grams of cabbage. Seasoning 30 grams of sugar, 15 grams of vinegar, 7 grams of peanut oil, 2 grams of salt, 5 grams of chili peppers (red, sharp, dry), 5 grams of green onions, 5 grams of ginger, 5 grams of white-skinned garlic. Practice 1, cabbage remove the old leaves, wash, cut into thin silk, scalded with boiling water, cooled, squeezed out of the water, placed in a dish, mixed with fine salt. 2, red pepper cut into fine threads to be used. 3, green onions, ginger, garlic were washed, are cut into silk. 4, the oil into the pot, into the chili pepper, slightly fried. 5, into the onion, ginger, garlic, stir fry. 6, add vinegar, sugar. 7, such as sweet and sour sauce sticky, pour on the cabbage, mix well that is. Practice 5 Ingredients 1, 1 cabbage about 2kg, 50g salt (calculated by 25g salt per kilogram of cabbage, here is 2.3kg, so I use 58g of salt). 2, 12 small chili peppers (washed and dried after playing straight cut open, spicy people can increase the amount). 3, pickled water materials: salt 15g, sugar 15g, 500ml of cold water (3g salt and 3g sugar per 100ml of water). 4, spices, star anise 4-6 each, pepper 1/2-1 tablespoon (spices at random, can not be used). Practice 1, the cabbage broken open on both sides, and then each side of the split into 4 long strips, and then cut into 1.5cm to 2cm wide cubes. 2, put the small pieces of cabbage into a clean pot, every put a handful of sliced cabbage (1/8 cabbage) on average, sprinkle a small salt, and repeat until all the cabbage is cut. Then use your hands to even out the cabbage and salt (tossing up and down a few times). Place a clean, grease-free plate on top of the cabbage, press a container of water against the plate, and let the cabbage sit for 4 to 6 hours to soften and release the water. Remember to turn the pieces every hour, from bottom to top. 3, the water softened and volume reduced by almost half of the cabbage fishing up, or poured in a clean, oil-free basket dripping dry, gently squeeze, and then the cabbage, chili pepper and spices (you can not use the spices) into a 3000 ml capacity can be sealed containers or preservation box. 4. Pour the marinade into the tupperware, and the marinade must be sufficient to cover the cabbage pieces, preferably 2cm above the surface of the vegetables. 5. Then press a porcelain or plastic plate on top of the vegetables to keep them from rising to the surface of the water. Note that all utensils can not have oil, or cabbage will rot. 6. Seal the jar, put it indoors in a warm place to ferment for 48 hours, and then put it in the refrigerator to continue to ferment for more than 2 weeks, so that it is fully acidic before enjoying. 7. Remember to use clean, oil-free chopsticks when using the sour cabbage. You can add a small portion of the leftover 'fermentation juice' to the new pickling water to speed up the fermentation of the cabbage. Tips 1. When cooking sauerkraut pot, you can put down some sliced fish, cuttlefish rings, shrimp, shredded chicken, fish balls, shredded Konjac, rice noodles or rice noodles, low-fat and healthy, it is the first choice of dinner for weight loss. 2, cooking first sour cabbage with the right amount of water with one or two slices of ginger, chili peppers, chicken bones (you can also do without) after boiling, cover up and simmer for a while to let it taste, then re-boil the next ingredients. 3, add some sugar (because it does not use monosodium glutamate), salt or soy sauce, Shaoxing wine, white rice vinegar (if you prefer a more acidic taste) to taste. Sprinkle some green onions will be more flavorful. 4. If you have lactobacillus powder, you can add it to the pickling water to accelerate the fermentation of cabbage. Method 6 1: Place the cabbages on the bottom of the tank in a tightly packed row, cut side up. 2. Sprinkle a handful of peppercorns over the cabbage. 3. Sprinkle a handful of sun-dried salt for pickles on the cabbage. 4. Lay another layer of cabbage in the same way as you cut upwards and repeat the steps of sprinkling peppercorns and sun-dried salt. Follow the same steps to put the cabbage tightly packed in the tile jar, 20cm from the mouth of the jar is appropriate. 5. Pour the pre-prepared rice water equivalent to 1/5 of the capacity of the tank into the tank. 6, boil a pot of boiling water, quickly poured into the tank, until the water level does not exceed the cabbage will be to the mouth of the tank. 7, with cleaned large pebbles will be tank cabbage pressure. 8, with a large sheet of paper (cotton paper, old newspapers can be) to cover the mouth of the tank, with cotton thread or elastic band tied tightly, sealed. Conclusion: The above is three nine health hall for you to introduce the spicy cabbage how to pickle, you all understand it. This is really excellent for people who like to eat spicy cabbage. After reading the above said the practice of cabbage and the pickling method of spicy cabbage, if you want to eat, go and do it.