Usually, when pickling cabbage moss, there is no specific regulation on how much salt to put. You can add it according to your own needs, but the amount of salt must be more than when cooking, otherwise the cabbage moss will be difficult to taste. According to the old generation, it is two kilograms of cabbage moss and a handful of salt.

Pickling method of Chinese cabbage moss

material

To make cabbage-coated pickles at home, you need to prepare one kilogram of cabbage-coated pickles, appropriate amount of cooking oil and salt, and appropriate amount of seasonings such as ginger, pepper, soy sauce and garlic.

Practice steps

1. Wash the cabbage moss, remove the water, then cut it into cubes and put it in a pot. Add edible salt and mix well, then marinate. The curing time should be about two to three hours.

2. Wash and cut the prepared peppers into pieces, and cut all the prepared ginger and garlic into fine powder for later use. Add hot oil to the wok, stir-fry Jiang Mo, and then stir-fry minced garlic and pepper together.

3. After frying the fragrance, put the sauerkraut moss into the pot and fry together. Stir-fry until the cabbage moss becomes soft and discolored, add a little soy sauce to taste, mix well and take it out. The prepared pickled cabbage with moss can be eaten directly, or it can be cooled and stored in a sealed way, which is convenient for people to carry around.