Spicy cabbage is one of the famous side dishes in Korea, which has the effect of appetizing and strengthening the spleen. What I want to introduce to you today is, how long can spicy cabbage be preserved? How many days does spicy cabbage need to be pickled?
How long does it take for spicy cabbage to be pickled before eating?
The highest nitrite content was 1 at 0~3 days after pickling, and its content showed an upward trend during this period. Generally speaking, from the third day, the oxygen in the pickle jar is exhausted due to the continuous reproduction of microorganisms, and the nitrate in vegetables is gradually reduced due to oxidation, so the nitrite content in pickle will gradually decrease and tend to a relatively stable value. But it will take nearly 15 days. In the middle of pickling, the lid of kimchi must not be opened, because the entry of oxygen is not conducive to the reduction of nitrite content. After pickled kimchi for 20 days, the nitrite content will drop to a very low level and become nitrate. Through this cycle, we can know that the highest carcinogen content is in the curing period of 1~3 days, and it will be eaten after 20 days. It is healthier to eat pickles that have been stored for a long time (more than 30 days).
Pickling method of spicy cabbage
Ingredients: Chinese cabbage 1200g, apple 1 piece, pear 1 piece, salt 150g, ginger and garlic, glutinous rice flour 100g, and pepper noodles 150g.
Exercise:
1, prepare the ingredients, remove the roots of the cabbage, remove the rotten leaves on the outer layer, wash, and cut the cabbage horizontally.
2. Put the cut cabbage into the pot, sprinkle with appropriate amount of salt, about 7 to 10 spoon of salt per cabbage, and spread evenly.
3. Wash apples and pears, peel and core.
4. Put the apples and pears into the juicer and squeeze them into juice.
5, ginger and garlic, cut well, cut into the end.
6. Pour glutinous rice flour into the pot, then apple juice and pear juice.
7. Cook it to a paste over medium heat.
8. After cooking, let the glutinous rice paste cool, add Chili noodles, pour in minced garlic and Jiang Mo, and then stir well.
9. Take out the sauerkraut and squeeze out the water.
10, evenly spread the Chili sauce on the cabbage, paying attention to every piece.
1 1. Finally, put the kimchi into a sealed container, put it in the refrigerator and ferment for 3-5 days.
Making skills of spicy cabbage
1. It's better to use cabbage with green outside and yellow inside to make spicy cabbage, which is more delicious.
2. When cutting cabbage, cut it from the bottom, don't cut it all the way to the end, cut it a little, and then break it with your hands, so that the cabbage will stick to the knife to a minimum and taste better.
Remember to wear gloves when wiping the ingredients in cabbage, or your hands will be hurt by pepper. If you accidentally get the pepper on your hand, you can wash it with vinegar, which can relieve it.
4. It's best to use a glass container for pickled spicy cabbage, and it's best to seal it, because spicy cabbage tastes heavy and stinks easily in the refrigerator.