How to pickle cabbage?
1. Pickling oily cabbage needs to prepare 2000 grams of fresh oily cabbage, 50 grams of rice wine and a proper amount of edible salt.
2. Remove the old leaves and roots of the prepared fresh Chinese cabbage, then wash them with clear water, remove the water and dry them in the sun for a day or two. At this time, the oil cabbage can be dehydrated and softened.
3. Put the dried oil cabbage away, put it in a basin, add edible salt and rub it hard, pour out all the salt water, and then marinate it for 3 to 5 days.
4. Put the prepared rice wine into the pickle jar, put the pickled Chinese cabbage into the jar, seal it after stirring, and pickle it in a cool place. After about two months, the oily cabbage inside can be pickled. When you want to eat, you can take it out and add some sesame oil to taste.
Delicious method of sauerkraut
1, prepare a cabbage, the heart is not particularly solid, wash it and divide it into two halves, and then sprinkle salt and pepper noodles layer by layer.
2. After an hour or two, the cabbage is a little out of water. After controlling the water, continue to sprinkle pepper noodles on it. You can decide how much to put according to your taste.
3, sprinkle with Chili noodles and put on gloves, massage the cabbage all over the body, which will help to taste.
After a night of pickling, it will be ready the next morning and appear on the breakfast table.
5, a bowl of porridge, a side dish, a tea egg, a nutritious breakfast is completed.
What are the skills of sauerkraut?
Tips for pickling Chinese cabbage 1;
When we pickle Chinese cabbage, we should put it in a sunny place two or three days in advance. This will evaporate the excess water in the cabbage. Only in this way can sauerkraut be delicious, sour and refreshing, and very delicious. When friends buy cabbage from the vegetable market, they must pick those rotten leaves, otherwise it will affect the taste. In the sun for two or three days, put it in a pot, then put some water to boil, soak it in the pot for five minutes, then take it out and drain the water on the cabbage with cold water.
Tips for Pickling Cabbage 2:
In order to pickle delicious Chinese cabbage, the water pickled by sour cabbage is also very important. In addition to salt water or boiled rice soup, you can also put some rice washing water in the jar. In this case, pickled sauerkraut is also delicious. Protein in Taomi water will quickly promote the fermentation time of sauerkraut, thus speeding up the pickling time of sauerkraut.
Tips for Pickling Cabbage 3:
And remember to put a little white wine in it. Don't get oily when pickling Chinese cabbage. If you touch oil, it will go bad, too. Put enough salt in the sauerkraut jar. If you see sauerkraut floating in the jar during the pickling process, you can wash it with a stone and then press it on it so that all the cabbage can be soaked in it.
How to preserve sauerkraut for a long time
If the pickled cabbage wants to be preserved for a long time, it needs to be controlled in a cool place and ventilated first, so as to avoid direct sunlight from damaging the pickled cabbage. And it should be noted that it must be water-free and oil-free, so as not to affect it after a long storage time. Because water may destroy a growing environment, we must pay attention to this problem at this time. If there are environmental problems, it may lead to the deterioration of sauerkraut. When eating in the middle, you must also pay attention to the fact that it is water-free and oil-free, so as not to affect it.