There are many ways to make hot and sour cabbage. Bian Xiao introduced several very simple methods for you, I hope you like them.
Simple Chinese sauerkraut
material
Chinese cabbage 1 about 2kg, salt 50g, pepper 12, salt15g, sugar15g, 500ml of cold boiled water, 4-6 spices and star anise respectively, and pepper1/2-/kloc-.
working methods
1. Break off both sides of the cabbage, then divide each side into four long strips, and then change the knife to cut into small squares with a width of 1.5cm to 2cm.
2. Put small pieces of Chinese cabbage into a clean pot, sprinkle a handful of salt evenly on each piece (1/8 Chinese cabbages), and repeat the above steps until all Chinese cabbages are cut. Then remove the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). After that, put a clean and oil-free plate on the top of the cabbage, then put a container full of water on the plate and press it, and let it stand for 4 to 6 hours to make the cabbage soft and come out. Remember to turn the vegetables every 1 hour, from bottom to top.
3. Pick up the Chinese cabbage with softened water, or pour it into a clean and oil-free cooking basket to dry the water, gently squeeze it, and then put the Chinese cabbage pieces, peppers and spices (excluding spices) into a sealed container or fresh-keeping box with a capacity of 3000 ml.
4. Pour the fully mixed pickling water into the fresh-keeping box. The pickled water must completely cover the cabbage block, so it can exceed the surface of the dish by 2 cm. I'd like pickled kimchi.
5. press a small porcelain plate or plastic plate on the plate to prevent the plate from floating out of the water. Be careful not to put oil on all the utensils, or the cabbage will rot.
6. Seal the jar, put it in a warm place indoors for 48 hours, and then put it in the refrigerator for more than 2 weeks, so that it can be fully fermented before enjoying it.
7. Remember to use clean and oil-free chopsticks when picking sour cabbage. A small part of the remaining fermentation juice can be added to the new pickling water, which can accelerate the fermentation of Chinese cabbage.
skill
1, you can order fish fillets, cuttlefish rings, shrimps, shredded chicken, fish balls, shredded konjac, winter flour or rice noodles when cooking a sauerkraut pot, which is healthy with low fat and is the first choice for slimming girls.
2. When cooking, first add one or two slices of ginger, pepper and chicken bones with appropriate amount of water to boil, then cover and stew for a while to make them tasty, and then boil the ingredients again.
3. Add some sugar (because MSG is not used), salt or soy sauce, Shaoxing wine and white rice vinegar (if you like the sour taste) to taste. Sprinkle some shallots to taste better!
4. If you have lactic acid bacteria powder, you can add it to the pickled water to accelerate the fermentation of Chinese cabbage. The longer the sour cabbage grows, the more sour it becomes.
Hot and sour Chinese cabbage
material
Chinese cabbage (350g), dried pepper (10), minced garlic (half a tablespoon), Shanxi mature vinegar (5 tablespoons), chicken powder (1/3 tablespoons) and salt (1/4 tablespoons).