There are many ways to eat cabbage, the most popular of which is pickled cabbage. So how to make pickled cabbage more delicious?

Ingredients: 2 cabbage, 200g salt, 2 peppers, 1 head of garlic, 1 piece of ginger

Step-by-step reading of pickled cabbage

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Successfully pickled cabbage tastes very delicious and can also be an appetizer. Today I will bring you a tutorial on pickling cabbage.

Pickle pickled cabbage

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First process the cabbage, peel off all the old outer leaves of the cabbage, Do not cut the cabbage with a knife. Tear the cabbage directly with your hands. Put the torn cabbage into a clean small basin.

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Sprinkle salt into the basin, mix evenly with your hands, then add an appropriate amount of cold boiled water, then add some white wine, and stir evenly Cover with plastic wrap and marinate in the refrigerator for two days.

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After two days, take it out and drain it. Cut the garlic and ginger into mince, cut the pepper into pieces, and put it in the pot. Put an appropriate amount of oil in the pan, heat the oil, and when the oil is hot, add the chili, ginger and green onions into the pan and stir-fry.

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After frying until the aroma comes out, turn off the heat and let it cool down naturally. When it reaches normal temperature, pour the spicy sauce into the cabbage, and then add it to the cabbage. Pour the cabbage and cured juice into the pickle jar and seal the jar.

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In rural areas, you can bury the jar directly in the ground. Friends in the city can just put the jar in a cool place for about 15 days. After a few days, the spicy cabbage will be pickled.

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Take it at any time when you eat it. After taking it, seal it again. You can eat it for a long time after marinating it. I hope my experience can help you.