How to pickle cabbage is crisp and delicious.
Practice 1
foodstuff
200g of cabbage, 50g of carrot, 50g of white radish, 30g of cucumber, slice of tender ginger 15g, slice of green pepper 10g, 3g of pepper, 600cc of water, 20cc of sorghum wine and salt 1 tablespoon.
method of work
1, cabbage washed and drained; White radish and carrot are washed, peeled and cut into pieces respectively; Cut the cucumber into sections; Stir-fry pepper in a griddle over low heat.
2. Pour water into the pot, boil it, and then add salt and pepper to cook it a little.
3. After cooling, pour it into a glass jar, then put cabbage, white radish, carrot, cucumber and sorghum wine, seal the bottle mouth for 3-5 days, and eat it until the sour taste appears, and put it in the refrigerator for cold storage.
Practice 2
foodstuff
One cabbage and a proper amount of carrots.
Methods/steps
1, remove the outermost layer of cabbage, wash, control the moisture, and tear the cabbage into pieces by hand, it doesn't matter if it is bigger.
2. Add salt. For convenience, put 3 tablespoons with 1/2 spoon and sprinkle evenly.
3. Marinate for about two hours. If the cabbage has collapsed, control the moisture and do not need to rub it hard with your hands.
4. Prepare the materials of the sauce, you can not put it, chop carrots, garlic, ginger and onions, and put some green onion leaves.
5. Put all the ingredients into a mixing cup, add 2 tablespoons of white sugar, 3 tablespoons of korean chili sauce, and 1 tablespoon of sesame paste, and beat them into fine mud with a hand-held stirring rod.
6. Put the pickled cabbage in a fresh-keeping bag, pour the sauce into it, and then rub it through the fresh-keeping bag a few times to mix the sauce and cabbage evenly.
7. Tie the mouth of the bag tightly and put it in the refrigerator for preservation. You can eat it after one night. Now the season can be placed at room temperature, as long as you open the bag and start eating, the rest must be refrigerated in the refrigerator.
Practice 3
raw material
Cabbage (900g), shallots, onions, garlic paste (1 spoon), coarse salt (4 tablespoons), Chili powder (3 tablespoons -5 tablespoons), fish sauce (5 tablespoons), white sugar (1 spoon), ginger powder or ginger paste (1/.
method of work
1, remove the roots of cabbage and cut into pieces;
2. Add 4 tablespoons of crude salt to half a bowl of clear water and slowly stir until it melts, preferably completely, and the taste is more uniform;
3. Add salt water to the cut cabbage, mix well slightly and marinate 1 half an hour;
4. Prepare onions, onions and garlic during the period;
5. After the pickled cabbage is washed twice with clear water, it takes about 20 minutes to drain the water;
6. After draining the water, add Chili powder, fish sauce, garlic paste, sugar and ginger powder and mix well with disposable gloves;
7. After the seasoning is mixed, add the onion and onion and mix well patiently.
8. After mixing, put it at room temperature for half a day and then put it in the refrigerator.
Practice 4
raw material
Cabbage, salt, ginger slices, pepper, Illicium verum, clove, angelica dahurica, garlic, scallion, white vinegar, fresh red pepper (especially spicy) or pickled pepper (wild pepper), white sugar and high-alcohol liquor.
Production step
1. Choose cabbage, round, big and heavy. Hand-made leaves will break.
2. Sprinkle cabbage with moderate pieces (it is best to do it by hand, and the size is arbitrary); Rinse tap water and air dry.
3. Pickle bittern: Turn on and off the water, add salt to dissolve it, put some ingredients, pour the brine into the pickle jar after it is completely cooled, then add four sachets of garlic, three-quarters bottles of white vinegar, and a lot of fresh red peppers (especially spicy) or pickled peppers; A spoonful of sugar, then add the vegetable block. Brine is flat with kimchi, and cold water and white vinegar are added when it is not enough. Finally, use high-alcohol liquor when sealing the jar mouth.
4. Use special chopsticks to eat kimchi, and never bring oil to avoid oil and raw water entering the altar. If kimchi is found to be soft, rotten and smelly, it has deteriorated and cannot be eaten.
Features: fragrant, crisp and delicious, colorful, salty and sour. One plate is kimchi and the other is peanuts. The production of sauerkraut is different from kimchi, so don't confuse it.
Practice 5
One cabbage, pickled pepper and salt, 2 tablespoons carrot in white vinegar 1 piece, 2 tablespoons sugar.
Practice steps
1. First, pour an appropriate amount of water into the pot, put 2 spoonfuls of sugar in the pot until the sugar melts, then add 2 spoonfuls of white vinegar and an appropriate amount of salt and turn off the heat for later use.
2. Wash the cabbage, tear it into small pieces, slice the carrot, then put the torn cabbage and the cut carrot in a clean container, and castrate it with proper amount of salt for one hour until the leaves are soft and water comes out.
3. Then squeeze the water out of the leaves by hand, put them in a clean container, put pickled peppers in it, then pour the prepared soup into it, just spill it over the cabbage, then cover it, seal it, and put it in the refrigerator for two or three days before eating.
Tips on how to pickle cabbage, crisp and delicious.
1. Kimchi can be used as mother water for the first time, and the dynamic balance of brine acidity can be maintained at any time in the future. If you feel that the salt water is not sour enough, you can add white vinegar to promote fermentation. If the salt water is too acidic, it is advisable to pour off some of it and add water and salt appropriately, with less sugar.
2. Sometimes white flowers appear in the bottle (the liquid level of the dining paper cover is sucked off), and a few drops of white wine are poured in (much less has the smell of wine).
3. Use celery, tender ginger, mustard, carrot, Jiang Dou, celery, cabbage, cauliflower stalks, etc.
4. if you want to pursue high precision, you can use ginger and bamboo shoots, that is, soak them in light salt water for one night, and then put them in the pickle jar, which can be eaten in one day. Good standards are fresh color, mellow taste (not too sour), slightly spicy and pithy.
5. Pickles soaked for a long time can be put into bone soup to make sauerkraut soup, which is delicious. Add fresh fish slices, that is, pickled fish.
6. Salt water can be used as mother water for other families.
7. The key to kimchi is to avoid oil and bacteria. Therefore, the pickle jar should be cleaned and dried before use.