I. Materials
1 cabbage about 2kg, salt 50g, 12 small chili peppers, salt 15g, sugar 15g, 500ml of cold boiled water, spices, star anise 4-6 each, pepper 1/2-1 tablespoon.
2, practice
1, the cabbage broken open on both sides, and then each side of the split into 4 long strips, and then change the knife cut into 1.5cm to 2cm wide small square.
2. Put the small pieces of cabbage into a clean pot and sprinkle a small pinch of salt evenly over each handful of sliced cabbage (1/8 of a cabbage), repeating the process until all the cabbage has been cut. Then use your hands to even out the cabbage and salt (turning it up and down a few times). Place a clean, grease-free plate on top of the cabbage, then place a container of water on top of the plate to press it down and let it sit for 4 to 6 hours to soften and release the water. Remember to turn the pieces of cabbage every hour, from bottom to top.
3, the water softened and the volume of the cabbage reduced by almost half, or poured in a clean, oil-free basket dripping dry, gently squeeze, and then cabbage, chili peppers and spices (you can not use the spices) into a 3,000 ml capacity can be sealed containers or tupperware.
4, the mixing fully integrated pickling water into the preservation box, the pickling water must be sufficient to cover the cabbage pieces to work, it is good to be able to go beyond the surface of the vegetables 2cm. want to pickle Korean-style spicy kimchi.
5, and then in the dish on the pressure of a porcelain or plastic plate, do not let the dish float out of the water. Note that all utensils must not have oil, or the cabbage will rot.
6, the jar sealed up, placed indoors in a warm place to ferment 48 hours, put away into the refrigerator to continue to ferment for more than 2 weeks, so that it is fully sour before enjoying.
7. Remember to use clean, oil-free chopsticks when using the sour cabbage. You can add a small portion of the leftover fermentation juice to the new pickling water to speed up the fermentation of the cabbage.
Three tips
1, when cooking sauerkraut pot, you can put down some sliced fish, cuttlefish rings, shrimp, shredded chicken, fish balls, shredded Konjac, winter noodles or rice noodles, low-fat and healthy, it is the first choice of dinner for the weight loss of beauty.
2, cooking first sour cabbage with the right amount of water plus one or two slices of ginger, chili peppers, chicken bones (you can also do without) after boiling, cover up and simmer for a while to let it out of the flavor before re-boiling under the ingredients.
3, add some sugar (because it does not use monosodium glutamate), salt or soy sauce, Shaoxing wine, white rice vinegar (if you like more acidic taste) to taste. Sprinkle some green onions on top for extra flavor!
4, if you have lactobacillus powder, you can add it to the pickling water to accelerate the fermentation of cabbage. The longer it takes, the more sour the cabbage will become.