Authentic northeastern pickle pickling method is as follows:

Tools/materials: cabbage 2, salt 20g, high white wine 5ml, rice water, water, knife, vat, rice water.

1, the cabbage is ready, rinse it, if you think it is too big, cut it in half. After cutting the cabbage, do not bring directly to the pickle, but need to be placed outside to dry a little.

2, wait until the cabbage is a little wilted, you can take in. Next we in the surface of the cabbage, evenly coated with a layer of salt, to ensure that each leaf is smeared with salt to do. Then prepare a large jar, or a jar suitable for pickling, and put the cabbage in it.

3, to the cabbage into a sufficient amount of rice water, be sure to do not over the cabbage to do, and finally in the inside of the pouring into the appropriate amount of high degree of white wine, not too much, the right amount can be, about 5 ml. so that it will be sealed, and then placed in the home of the cool ventilated place to pickle on it, about 15 days of pickling can be taken out to eat.

Buying tips for cabbage

1, look at the size

If you are not limited to a portion of the buy, try to pick a large cabbage, because it is edible inside the stem more. The smaller the cabbage, a peeled off the outside of a few pieces of stems and leaves, the inside of the stems and leaves are not much left, relatively inexpensive. Therefore, it is recommended that you pick a large cabbage. At the same time, large cabbages accumulate more nutrients and grow well.

2, look at the appearance

In the case of cabbage, when picking, look at the appearance is very important. Generally to pick a dense roll of cabbage, but also to look at the root, the root should be smaller, because the root of the cabbage is inedible. Another important point, to see the rot has not, if rotten, to choose carefully.

3, look at the feel

Good cabbage, very strong, with a hand feel, will be more heavy, this is normal. Sturdy cabbage, the taste will be more sweet.