You can add water or not.
Make pickles
material
Raw materials:
1 Chinese cabbage
Seasoning:
5 dried peppers
2 teaspoons of pepper
Fennel seeds 1 teaspoon
Fennel seeds 1 teaspoon
Apple 1
Proper amount of salt
Sugar 1 tablespoon
High alcohol 1/2 cups
Lemon juice 1/4 cups
working methods
1, each leaf of Chinese cabbage is separated, washed and dried;
Second, each leaf of Chinese cabbage is salted and marinated in a bowl for about half a day;
3. Put dried capsicum, pepper, star anise, fennel, apple, strong wine and lemon juice on a cooking machine and beat them into paste;
4. Pour into a bowl, add 3 tablespoons of salt and 1 tablespoon of sugar, add Chinese cabbage and stir well by hand;
5. Wipe the interior of the pre-cleaned mosquito killing tank with high alcohol;
Sixth, put the vegetables in the jar;
7. Cover the lid, pour water on the side and label the date. Generally, you can eat 10 days or so.
Pickling method of pickled cabbage
material
Chinese cabbage
working methods
Pickled pickles, first you have to buy a pickle jar (this jar is special, there is a circle of concave trays around the jar mouth, which can hold water, and the jar mouth has a bowl-shaped cover, and the tray can be sealed with a drainage cover.
1, dry the picked cabbage for two or three days and evaporate some water.
2. Wash hands and knives thoroughly, and don't get greasy. Cut off the old bunch of bad leaves of dried cabbage and cut them in half from the middle.
3. The pickled container should be brushed dry, and there should be no oil.
Blanch the cut cabbage with boiling water. Scalding time should not be too long. First blanch the roots and then blanch the leaves, and the color of the vegetables will turn slightly green.
5. Cabbage should be cooled thoroughly first, then cut down and put into a container. The tighter the better.
6. After solidification, press a stone on it and seal the container with plastic wrap.
7. Inject clear water the next day, so that the water does not pass through the cabbage, and then seal it with plastic wrap to reduce contact with the air, which can better ferment.
8. Marinate for 30 days at the temperature of 5- 10, and serve.
9. Pay attention to the water level in the container during the period. If there is too much water precipitation, scoop out some in time to prevent overflow.
10, before eating sauerkraut, wash or soak it, squeeze out the water and cook it.
Simple Chinese sauerkraut
material
1, Chinese cabbage 1 about 2 kg, 50g of salt (calculated by 25g of salt per kg of Chinese cabbage, here it is 2.3kg, so I use 58g of salt).
2. Pepper 12 (washed and dried, directly chopped, and spicy lovers can increase)
3. Pickling water materials: salt 15g, sugar 15g, 500ml of cold boiled water (calculated by 3g of salt and 3g of sugar per 100ml of water).
4. Spices: 4-6 star anise, pepper 1/2- 1 tablespoon (spices are optional or not).
working methods
1. Break off both sides of the cabbage, then divide each side into four long strips, and then change the knife and cut into small squares with a width of 1.5cm to 2cm. (Figure 1)
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 until all Chinese cabbages are cut. Then fish the whole basin of cabbage and salt evenly by hand (turn it up and down a few times). Finally, put a clean and oil-free plate on 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 soften the cabbage. Remember to turn the dishes every 1 hour, from bottom to top. (Figure 2)
3. Pick up the Chinese cabbage with softened water, whose volume has shrunk by almost half, or pour it into a clean and oil-free cooking basket to dry the water, gently squeeze it, and then put the Chinese cabbage blocks, peppers and spices (without spices) into a sealed container or fresh-keeping box with a capacity of 3000ml.
4. Pour the fully mixed pickling water into the fresh-keeping box. Soaking water must completely submerge the cabbage pieces, preferably more than 2cm above the vegetable surface.
Homemade sauerkraut
material
850g mustard and 60g salt.
working methods
1. Pick the old leaves of mustard, wash and drain them, and put them on the bamboo curtain to bask in the sun.
2. Sprinkle salt on mustard with the method of 1, knead it slowly until it is soft, put it in a container, and press it with a heavy object for about 10 days, and the juice will turn yellow. You can eat it after pickling for half a month.