Chinese kale leaves and shredded radish cubes, add some chili peppers, pickle peppers, and some salt. Ingredients: 500g kale, auxiliary ingredients: 60g sugar, 10g salt, appropriate amount of orange peel, appropriate amount of water, appropriate amount of white vinegar, appropriate amount of garlic slices, appropriate amount of pickled vegetables. Step 11 of how to make kale. Peel and slice the kale. Step 22 of how to make kimchi and kale. Add a little salt and pickle it, then wash it with water and drain. Step 33 of how to make kimchi and kale. Mix the ingredients and mix well. Make kimchi and kale. Step 44 of how to make kimchi and kale. Cut the orange peel into shreds and slice garlic. Step 55. Add kale and marinate it in the refrigerator overnight. Step 66 of how to make kimchi and kale. If you like, you can adjust the taste according to your own taste. Preface Eaten Spicy cabbage. The taste of cabbage pickled using the spicy cabbage method is not inferior. Many people like to use pears when making kimchi. I don’t like to eat kimchi made from pears because it has too much water. I think fermented apple kimchi tastes better. Cut the cabbage into 4 pieces and rub salt into each layer. Salted for 12 hours. Wash off excess salt with clean water. Place it on the steamer to control water. Peel and chop the apples, quickly stir in two tablespoons of sugar, add minced garlic, dried chili peppers, and chili powder and stir. Spread the stirred hot sauce on the cabbage in layers, then pour the remaining sauce on top and spread evenly. Seal the mouth of the container with plastic wrap and keep in the refrigerator for 24 hours. After 24 hours, remove from the refrigerator and cut into sections for consumption.
1 Cut the cabbage into 4 pieces and rub salt into each layer. Salted for 12 hours.
2 Rinse off excess salt with water. Place it on the steamer to control water.
3 Peel and chop the apples, quickly stir in two tablespoons of sugar, add minced garlic, dried chili peppers, and chili powder and stir.
4 Spread the stirred hot sauce on the cabbage in layers, then pour the rest on top and spread evenly.
5 Seal the mouth of the container with plastic wrap and keep it fresh in the refrigerator for 24 hours.
6 Take out from the refrigerator after 24 hours and cut into sections for consumption.
How to make kale delicious and make kimchi -: How to make pickled sauerkraut (kale). Simply wash the mustard and dry it until the stems and leaves become soft. Do not let it dry too much if it is sun-dried outdoors. It is healthier to take it back and wash it. Drain off the water, add salt and knead it. Don’t add too much salt, otherwise it will become bitter. Some people just can it directly after this step. In fact, you can eat it directly after cutting everything and opening the lid. It is easier to squeeze out excess water. Find a clean jar, be sure to stuff the vegetables tightly and compact them. Finally, sprinkle a little vinegar on the surface. This is the finished product, not made by me. You can eat it after the color turns like this< /p>
How to pickle cabbage and how to do it: Ingredients: cabbage and how to make pickles. To pickle kimchi, you must first buy a kimchi jar (this kind of jar is quite special. There is a concave tray around the mouth of the jar, which can hold water, and the mouth of the jar has a There is a bowl-shaped lid, and the tray can be sealed by putting water in the lid. Put the selected cabbage outside to dry for two or three days to evaporate some water. Wash your hands and knives, and they are completely oil-free. Cut them and let them dry...< /p>
How to make sauerkraut and kale? -: It is necessary to remind the above answer that kale is not equal to mustard greens. They are two kinds of vegetables. Do not confuse them with sauerkraut. Generally, sauerkraut is pickled with cabbage, mustard greens, bitter greens, etc. while kale is pickled. Generally used for stir-frying
Can kale be used as sauerkraut - : Yes, kale is mustard greens
How to make kale? : The preparation of kale with Beijing sauce is very simple , as long as you follow the recipe steps step by step, you will definitely enjoy a delicious dish. Beijing Sauce Kailan is one of the most distinctive dishes in Chinese Cantonese cuisine. Beijing Sauce Kale uses kale as the main ingredient when cooking. Mainly stir-fried vegetables, the taste is sauce-flavored, follow the Meishijie website to provide you with dishes...
How to make kale into kimchi: The multiplication production method in Chengdu is similar to the conveyor belt Similar production
How to drown sour and spicy kale: Add vinegar
How to pickle sauerkraut with mustard leaves-: First of all, the mustard must not have oil, wash it and cool it in the sun Let it dry for half a day (dry out the water) until the leaves are soft, then pinch it with salt (use salt appropriately, not too salty, and not tasteless), just pinch out a little water, and then put it in the prepared jar and press it tightly , put a little salt on the surface, and the mouth of the jar must be sealed. It must be sealed. It can be eaten after two to three weeks. The sauerkraut made in this way is delicious
How to submerge sour and spicy mustard Lan-: When making pickles, add more red pepper and white vinegar
Can kale be used to pickle pickles-: To pickle pickles, our family uses mustard green hearts. Wash the mustard hearts and use about 20 grams per pound of vegetables. Marinate the vegetables with salt for 10 minutes, and then rub the vegetables with your hands until soft. This step can make the vegetables more delicious. After the first step is completed, put the vegetables into boiling water and blanch them. The vegetables are only lightly boiled and cannot be fully cooked. The boiling time should not exceed one minute. Pick up the vegetables and put them into a container. Do not throw away the water that has been used to blanch the vegetables. After the water has cooled down, add 2 tablespoons of rice vinegar. After the vegetable water has cooled down, pour it into a container with mustard hearts. It must cover the top of the dish. If it is marinated with vinegar, it can be eaten after 24 hours. If it is marinated without vinegar, it needs to be soaked for half a month before eating.