Snowy red cabbage pickling method:

Ingredients: snowy red cabbage 10 pounds, millet chili 10 grams, 20 grams of ginger.

1, first of all, cleaned the snow red cabbage into the sun to dry the surface water about two or three hours on the sun, ginger cut ginger, dry the water of the snow red cabbage into 600 grams of salt, rubbed evenly by hand, and then into the ginger and millet chili in the snow on the red cabbage, wrapped in plastic wrap marinated for two days, every six hours to turn under.

2, two days after the pickles have been pickled a lot of brine, put the pickles into a clean, waterless and oil-free altar, hand-pressed solid, and then into the ginger and millet chili, poured into the pickled pickles brine, brine to diffuse over the pickles, otherwise exposed in the brine outside of the pickles easy to deteriorate, with a plastic wrap sealed altar marinade can be eaten for 20 days. Before eating water fresh soak for two hours, to remove excessive salt, fried vegetables stew meat are very tasty.

Sherry red pickling tips

1, pickling Sherry red, all the utensils must be washed, can not be stained with a little bit of oil; hands washed, there can not be any skin care products, or pickled out of the dish will be bad.

2, the ratio of salt and vegetables is 10 pounds of potherb mustard 6 two salt, some people use pickles of large grain salt, with fine salt is also quite good.

3, green onions and ginger chili is flavored, the amount of how much they grasp.

4, load the altar should be loaded while using a fist to press the vegetables tightly, can be pressed more tightly press more tightly, it will be found, the tighter the pressure, the more water out of the vegetables, which is the best.

5, loaded altar, kneading the water must be poured into the altar, so that the vegetables will be pickled, and long shelf life, you can eat until the next year to harvest wheat.