How to make yellow cabbage from cabbage:

The first thing is to choose cabbage, preferably cabbage leaves. You should choose those cabbage leaves that are not particularly packed, because such leaves are eaten for cooking. It doesn't taste very good, but the yellow cabbage tastes very good. You can maximize the use of cabbage. If you are an urbanite and go to the supermarket to buy, it is recommended to buy stuffed buns.

Chinese cabbage

After choosing the cabbage leaves, you need to choose a good jar for pickling. The best choice for the jar is a porcelain jar. This is the most common in rural areas. Porcelain jars are easier to pick. Sealing is also not easy for bacteria to enter. If you don't have a porcelain jar, you can use a wine jar or a water tank instead. Never use iron or aluminum products, which can easily react to produce harmful gases.

Then wash the cabbage, dry it and put it into the container little by little. It is best to put it tightly, which can reduce the occurrence of some bacteria, and then pour in the prepared seasoning. The method of making condiments is very simple. Use cold boiled water and add salt, light soy sauce, dark soy sauce, MSG, and other condiments according to your own preferences. Be sure not to add oil, which is the most likely to spoil.

Yellow cabbage

Use stones or other heavy objects to press the cabbage. The cabbage is easy to lift up when exposed to water. It is easy to rot and deteriorate when it floats on the water. Then seal the mouth of the jar with plastic wrap. Seal it well and put it in a cool place to rest for about three weeks.

Warm reminder: When pickling cabbage, it is the process of fermenting cabbage. The fermentation process will produce a lot of lactobacilli. Lactobacilli live in the absence of oxygen. If there is too much oxygen in the jar, Some other oxygen-loving harmful bacteria will be produced, which will inhibit the fermentation of lactobacilli and lead to the failure of pickling cabbage.

After marinating, you can open the lid, take out all the pickled cabbage and put it into a clean container. It is best to put it in the refrigerator. The low temperature can effectively ensure the taste and reduce the erosion of bacteria. It can be eaten directly as a dish or combined with other ingredients. It is very convenient and applicable.