Materials for soaking Chinese cabbage

Usually, when pickling sauerkraut, you need to prepare one or two fresh cabbages, then prepare a proper amount of pepper, ginger and garlic slices, fennel, yellow wine and pepper, and then prepare a pickle jar, clear water and edible salt.

Pickling method of pickled cabbage

1, put the prepared salt water and water into the pot, heat and boil, put the spices such as pepper and fennel into the pot and cook for a while, turn off the heat after cooking, cool and pour into the prepared pickle jar, and add a proper amount of yellow wine.

2. Wash ginger and garlic, remove water, cut into pieces and put them in a jar, then wash pepper and put it in. Finally, add a few pieces of rock sugar, stir well with clean chopsticks, then seal the jar and put it in the shade for fermentation.

After seven or eight days, bubbles will appear in the pickle soup in the jar, indicating that the pickle soup is fermented. At this time, you can break the prepared cabbage into small pieces, cut the big one with a knife, then wash it with clear water, remove the water and soak it directly in the jar, and seal the jar.

After three or five days, you can taste the cabbage in the jar and take it out when you want to eat it. The pickled vegetable soup made at one time can be used repeatedly, and an appropriate amount of edible salt, pepper and yellow wine can be added every time a new dish is put in.