Kimchi is the favorite of many people. Many vegetables in life can be made into kimchi, such as peppers, beans and radishes. Pickles can be made into pickles in addition to these cabbages that people usually eat. Kimchi made from Chinese cabbage tastes good and has high nutritional value, which can not only stimulate appetite, but also enhance physical fitness. But what about cabbage and pickles? I'll write down its maintenance method and share it with you later.

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How to cook cabbage and kimchi?

1, the practice of Chinese cabbage and kimchi is not complicated. Usually you need to prepare one kilogram of cabbage, one hundred grams of carrots and one hundred and fifty grams of celery, and one hundred grams of Chili powder, sugar and garlic, monosodium glutamate, salt and vinegar.

2. Cut the prepared Chinese cabbage into 3cm pieces, wash the prepared carrots and dice them. After removing the leaves of celery, cut them into small pieces about three centimeters. Mix the cut Chinese cabbage with carrots and celery, marinate with edible salt for six hours, then take it out and control the water.

3. Add the prepared Chili powder, sugar, monosodium glutamate, garlic, vinegar and other seasonings, mix them with clean chopsticks, and then put them directly into the pickle jar. The cabbage and pickles in it will be ready in five days.

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Pickling method of Chinese cabbage and pickle

1, it is necessary to prepare cabbage pickles, fresh cabbage, an apple, 50 grams of two Chili powders, an appropriate amount of edible salt, an appropriate amount of dried Chili peppers, 30 grams of sugar and two ends of garlic.

2. Wash the prepared fresh Chinese cabbage with clear water, cut it into four pieces with a knife, then apply edible salt in turn, marinate it for 12 hours, rinse it with clear water after pickling, wash off the excess salt, and then control the water to dry.

3. Peel the prepared apples, cut them into pieces, put them in a cooking machine together with peeled garlic, add white sugar and mash them, and then mix them with Chili powder. After mixing, smear the pickling material on the cabbage, and then wrap the cabbage with plastic wrap and pickle it for about ten days. At this time, Korean cabbage and kimchi are ready.