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Pickling method of Yunnan pickled cabbage
Special tools/raw materials: Chinese cabbage or vegetables (appropriate), appropriate water. Stones 1 piece, pickle jar or plastic bucket 1 piece/piece, fruit knife 1 handle.
1, put the selected Chinese cabbage or vegetables in the open air for two or three days (one day is enough if it is sunny), and evaporate some water.
2. Wash hands and knives with cleaning essence to ensure that they are completely free of oil stains. Peel off the leaves of the vegetables that have been flooded by the sun independently, and remove the leaves that are yellow or feel unable.
3. The pickle jar used for pickling (preferably in a sand jar, but if it is not, use a plastic bucket) to brush it clean and dry it, and there should be no oil stains.
4. Put the vegetables in the bag into the pot with boiling water and roll it for several times, but the scalding time is not long. Carry out it in the order from the root to the leaf. If you know that the leaves of the cabbage are discolored, you can pick them up from the pot and put them in the pickle jar.
5. Vegetables placed in the pickle jar should be pressed at the bottom of the root, with a part of the leaves facing upwards and pressed as tightly as possible.
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Pickling method of Yunnan pickled cabbage
6. After pressing, press a stone on it, then boil the water in the pot until it boils, pour it into the pickle jar and seal the vegetables thoroughly, and then seal the jar mouth with a fresh-keeping bag.
7. Fasten the sealed fresh-keeping bag as tightly as possible to reduce the contact with gas, which can make it more mellow.
8, in the temperature of 5- 10 degrees in the natural environment for a week can be taken.
9. Before taking kimchi, clean it or soak it, squeeze out the water and cook it.
10. After taking kimchi out of the pickle jar every time, the mouth of the speech jar is well sealed to minimize contact with gas.